The ragu can also be stirred through pasta or served with other grilled meats. Any of our dukkah range could be used in this dish.

Ingredients

4 fillets of white fish (trevally, barramundi, or similar)

60g Pukara Estate Traditional Dukkah

2 x 400g tins cherry tomatoes

1 red onion, finely diced

3 tbsp Pukara Estate Premium Extra Virgin Olive Oil

2 cloves garlic, minced

1 tbsp Pukara Estate Caramelised Balsamic Vinegar

1/4 cup red wine

3 tbsp Pukara Estate Wasabi Mayonnaise

800g kipfler potatoes

Method

To make the ragu, first sweat the 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, then add balsamic vinegar and cook for a further 5 minutes. Set aside until needed.

Place the dukkah on a flat plate and coat the fish fillets evenly. Over high heat, add Premium EVOO and fry the fish, being careful not to overcrowd the pan. Cook until golden and place on a plate, topping with the tomato ragu.

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