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Dukkah-rubbed snapper with Moroccan red lentils

Name: Dukkah-rubbed snapper with Moroccan red lentils
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 cups (400g) canned red lentils, drained; 4 x 180g skinless snapper fillets, pin-boned; 2 tablespoons dukkah; 1 1/2 tablespoons olive oil; 1 small red onion, thinly sliced; 1/3 cup thinly sliced preserved lemon rind, white pith and flesh discarded; 1/2 cup currants; 1/2 cup flat-leaf parsley leaves; 2 tablespoons white wine vinegar

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Dukkah-rubbed snapper with moroccan red lentils

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Dukkah spices infuse this fish dish with the flavours of the Middle East.

2 cups (400g) canned red lentils, drained
4 x 180g skinless snapper fillets, pin-boned
2 tablespoons dukkah
1 1/2 tablespoons olive oil
1 small red onion, thinly sliced
1/3 cup thinly sliced preserved lemon rind, white pith and flesh discarded
1/2 cup currants
1/2 cup flat-leaf parsley leaves
2 tablespoons white wine vinegar

Method

1.

Bring a large saucepan of water to the boil. Add lentils, return to the boil and simmer for 2-3 minutes until slightly softened. Be careful not to cook too long, as the lentils still need to be al dente. Drain and rinse in cold water.
2.

Rub the fish all over with the dukkah. Heat 1 tablespoon of the oil in a frypan over medium-high heat.
3.

When hot, add the fish and cook for 3-4 minutes each side until fish is just cooked and dukkah crust is toasted.
4.

Meanwhile, combine the lentils in a bowl with the onion, preserved lemon, currants, parsley, vinegar and remaining oil, then serve with the fish.