Dukkah Crusted Fish with Cherry Tomato Ragu
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
3 tbsp Pukara Estate Premium Extra Virgin Olive Oil
2 cloves garlic
1 tbsp Pukara Estate Caramelised Balsamic Vinegar
1/4 cup red wine
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 Premium EVOO 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.