Tag Archives: Fish fillet

Dukkah Parmesan crusted whole Salmon Fillet…

This is such an easy recipe!  No fancy equipment, no massive amounts of dirty dishes afterwards, just a baking tray, some foil and you’re good to go. Ah, and there’s the Dukkah of course…

Let me tell you a little something about Dukkah. Don’t you love that word?

Dukkah is a middle eastern condiment. The word Dukkah (pronounced DOO-kah) actually means “to pound”. Herbs and nuts are pound together to form a crumbly substance that is neither a paste nor a powder. It’s mostly eaten as an appetizer. Flatbread is torn into pieces, dipped in olive oil and then dipped in Dukkah. I don’t pound my Dukkah but pulse it in the food processor until rough crumbs.

There are many variations of Dukkah and the composition varies from family to family in the middle east though there are common ingredients, such as sesame , coriander, cumin, salt and pepper. But you can add anything you like really like  Nigella or  za’atar. And instead of hazelnuts you can use any nut or seed, maybe pine nuts or pistachios. It depends what you’re paring it with so go with the flow. You are going to have some left over Dukkah, just store in an airtight container. It will keep for weeks. Why not try it as an appetizer with olive oil and bread? 

Serves 4 – 6

Dukkah Ingredients;

  • 1 cups Hazelnuts
  • 1 cup Sesame Seed
  • 2 tablespoons ground Coriander
  • 2 tablespoons ground Cumin
  • 1 tsp. Garlic Powder
  • 2 tsp. Onion Powder
  • 1 tsp.  Himalayan Salt
  • 2 tsp. Black Pepper, Ground


Toast the hazelnut over medium heat for about five minutes keeping a close watch on them because they burn very quickly. Keep tossing them around. Add the sesame seeds and toast for an other two minutes until you hear a popping sound. Turn off the heat and add the remaining ingredients. Keep tossing a few times more to mix well. Let cool completely. Put the mixture in a food processor and pulse until medium crumbs. Store in a mason jar.

Ingredients Salmon Fillet and baby potatoes;

  • 2 lbs Salmon fillet, skin removed20161024_122440
  • 3 tbsp. Dukkah
  • 1/2 C. freshly grated Parmesan cheese
  • 1 tbsp. Light Olive Oil

Baby potatoes;

  • 1 lb. peeled and pre cooked baby potatoes
  • 1 tbsp. Light Olive Oil
  • 1 tsp. smoked paprika,
  • 1 garlic clove peeled and crushed
  • salt and pepper

Cucumber – Pomegranate Salad;

  • 1 Cucumber, organic preferably
  • 1 tbsp. Light Olive Oil
  • 2 tsp. Apple Cider Vinegar
  • Salt and pepper to taste
  • 1/3 C. Pomegranate seeds, fresh or frozen
  • 1 –  tbsp. Fresh Dill sprigs



Preheat the oven to 430° F

Get out a baking tray and line with parchment paper. Now get a piece of  aluminum foil large enough for the whole fillet to sit on. Lay it out on the tray diagonally and cover with an other piece of parchment paper. Spray with some cooking oil and place the fillet on top with the dark side down (where the skin was).

Brush the Salmon fillet with the olive oil.

In a small bowl mix the Dukkah with the Parmesan cheese. Cover the entire surface of the fillet with the mixture and press it on with your fingers.


To prepare the baby potatoes, toss all the ingredients in a bowl and spread out along the sides of the salmon fillet.

Place in the middle of the oven and bake for  20 minutes. Serve immediately with the cucumber salad.

To make the salad, peel the cucumber leaving on some of the green for color. Slice thin with a mandolin. Place in a bowl and toss with the remaining ingredients.


Not quite what you were looking for? How about Home smoked Salmon



Thai Fish Parcels


These little parcels are a real feast. Each person gets their own package to be opened at the table to reveal an incredible aroma when opened.

This will get you plenty of “oohs and aahs” at your next dinner party.

You can make the parcels a few hours in advance so you can relax when your guests arrive. All you have to do is pop them in the oven and steam some veg. They are super simple to make and quite inexpensive too.

Preheat oven to 400°F.


  • Cooking spray (olive oil based)
  • 2 C. steamed Jasmin rice or grain of choice
  • 4 Fish Fillets such as Plaice, Sole, Flounder or Tilapia
  • Thai Roast Chili paste
  • Lemon Grass paste
  • 1 Lime
  • a small piece of Ginger, you will need 8 thin slices
  • A handful of Coriander
  • 1/4 C. Coconut cream
  • Fish Sauce



Cut 4 x 12″ pieces of parchment baking paper. Spray each square of paper with a little oil.

Place  1/2 cup of steamed rice or grains of choice onto each square of paper

Place a fish fillet onto the rice tucking the thin tail underneath.

Spread a little Thai roast chili paste over fish, about 1/4 tsp. Then a very thin layer of Lemon grass paste also about a 1/4 tsp. Then sprinkle two thin slices of peeled ginger cut into julienne (matchsticks) over the fillets. Season with a little fish sauce. Grind over some black pepper. Then sprinkle over the Coriander, about 1/2 – 1 tbsp. Top with two slices of lime. Pour over two tbsp. of coconut cream and fold up the parcel to seal.

Place onto a baking tray and cook for 15 minutes. Transfer parcels to serving plates. Open carefully. Serve with steamed vegetables of choice. 

Looking for more great recipes to try?  Be sure to check out this Crab stuffed Flounder


Crab stuffed Flounder


Ready to impress? This delicate dish is very suitable for a dinner party in fact is’s so elegant you’ll think you are dinning out in some fancy restaurant and it only takes about thirty minutes to make.

I have used Flounder but you can use any type of white fish fillet like Sole or Tilapia, just use what is available. For the filling I have used good quality canned crab meat because there is nothing else available here, but if you can use use fresh or frozen.


Serves 4


  • 4 Flounder fillets, cut in half lengthwise
  • 1  6 oz. can Crab meat drained, the best quality you can get or fresh or frozen (even better)
  • 1 onion, peeled and chopped very fine
  • 1 garlic clove, peeled and grated
  • 4 tbsp. butter
  • 2 oz. grated Parmesan Cheese
  • 2 tbsp. Cream Cheese plus 2 tbsp. extra for the sauce
  • 1 tbsp each, chopped Parsley and Chives
  • 1/2 glass of Dry White Wine or Vermouth for the dish
  • Salt and pepper to taste


  • 2 tbsp. Parmesan cheese grated
  • 2 tbsp. Breadcrumbs (use GF if necessary)
  • oil Spray



In one tablespoon of butter, gently fry the onion and garlic until just turning soft and golden. Remove to a bowl and let cool.

Add the Crab meat, the 2 oz. of Parmesan cheese, the herbs and the cream cheese, ground pepper and a pinch of salt. Mix gently with a spoon.


Pre heat the oven to 400° F

Lay out the fillets with the tail end facing you on a chopping board and divide the filling over the fish fillets. Roll them up and secure with a tooth pick or some kitchen string. Butter a casserole dish with the remaining butter and place the fillet rolls in an upright position in the dish.

In a bowl mix the two ingredients for the topping and divided over the fish rolls, spray with some oil.

Place the dish in the oven, after ten minutes add the wine and continue to cook for another ten minutes. Check for doneness with the tip of a knife, insert by the seam and open a tiny bit to see if it cook through.

Remove from oven. Place the fish rolls on a plate and add 2 tbsp. cream cheese to the remaining sauce in the casserole dish to bind and make a creamy sauce. Add more wine if necessary. Serve straight away.


Myra Xo