Garfish with dukkah
When choosing a whole fish, look for eyes that are round and plump, not sunken, and shiny skin that is firm to touch. There should be a pleasant smell to it - never fishy.
Simple, dukkah-dusted garfish. Photo: Eddie Jim
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For dukkah spice mix
- 4 tsp sesame seeds
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tbsp hazelnuts
- 4 garfish (depending on size - roughly 2 each), cleaned and butterflied*
- 2-3 tbsp olive oil for cooking
- Sea salt
- Juice of half a lemon
* Ask your fishmonger to do this
For the dukkah: Lightly roast the seeds and hazelnuts separately in a hot oven until fragrant and lightly golden.
When cool, rub the skins off the hazelnuts and grind together with the seeds in either a mortar and pestle or a spice grinder until quite fine.
For the garfish: Heat a non-stick pan until hot, with a little olive oil. Season the garfish with salt and cook the fillets, skin side down first, for 1-2 minutes on each side (depending on thickness) or until just cooked through.
Remove from heat, sprinkle with some dukkah spices and squeeze over the lemon juice.