Dukkah Crusted Fish with Cherry Tomato Ragu

Any of our dukkah range could be used in this dish.


4 fillets of white fish, Trevally or barramundi or similar

60g Pukara Estate Traditional Dukkah

2 x 400g tins cherry tomatoes

1 red onion, finely diced

2 tbsp Pukara Estate Pepper Extra Virgin Olive Oil

2 cloves garlic

1 tbsp Pukara Estate Caramelised balsamic vinegar

1/4 cup red wine

1 tbsp Pukara Estate Premium Extra Virgin Olive Oil

3 tbsp Pukara Estate Wasabi mayonnaise

800g potatoes (kipfler)


To make ragu, first sweat onions and garlic in a medium sized saucepan. Add red wine and cook for 2 minutes. Add tinned tomatoes and season to taste. Reduce for 10 -15 minutes. Add balsamic vinegar. Cook for a further 5 minutes and leave aside until needed.

Place the dukkah on a flat plate. Coat fish fillets in dukkah. Over a high heat, add the pepper oil and the fish, careful not to overcrowd the pan. Fry until golden. Place on a plate and top with tomato ragu.

Meanwhile, boil potatoes until soft. Place in a bowl with wasabi mayonnaise and season to taste. Serve with the fish and a green salad.