Lemon Myrtle Dukkah-Crusted Snapper

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

4 people

Ingredients

1 packet The Spice People’s original dukkah
1/2 tsp The Spice Peoples lemon myrtle
4 fillets of boneless, skinless snapper
60g unsalted butter
1 tbsp extra virgin olive oil
1 bunch broccolini
salt & pepper, to taste
1 bunch of kale, leaves stripped from the stems
1/2 cup extra virgin olive oil
1 tbsp white wine vinegar
100g pine nuts, toasted
salt & pepper, to taste
2 tsp The Spice People lemon myrtle

The love this recipe

This recipe is my take on a favorite Maggie Beer recipe of mine. To showcase this stunning Aussie snapper, I’ve made mine using our Dukkah to crust the fish which gives it both a native twist and a zesty crunch.

I serve it with Maggie’s kale pesto, and I also add a touch of Lemon Myrtle to give it a zingy kick. In her pesto, Maggie uses her famous verjuice. However, I tend to just use white wine vinegar, which has a similar flavour and the same effect.

I serve mine alongside crunchy stems of broccolini but you can do it with any green or salad leaf you like – even whip up a quick mashed potato if your horde is a little hungrier!

Directions

Place the dukkah onto a large plate or tray, coat each side of the snapper steaks with dukkah set aside in the fridge for approximately 30 mins, this will allow the dukkah to stick to the snapper.
Meanwhile, to make the kale pesto, tear the thicker parts of the stems away from the kale and cut them into approximately 5 cm slices. Place a large pot of salted water over high heat, once this has come to the boil, add the kale and once the water returns to the boil cook for 2 mins, strain, allow to cool slightly.
Once the kale has completely cooled, place into a food processor with the olive oil, Verjuice & pine nuts, blend into a puree, and season to taste. Set aside. To cook the snapper, place a large non-stick frypan over med-high heat, add the butter, once this starts to turn nut-brown add the olive oil to inhibit the butter from burning.
Place the snapper into the pan (skin side down) and cook for 3 to 5 minutes on each side, depending on the thickness of the snapper and your stovetop. Turn down the temperature so the dukkah does not burn before the snapper is cooked. Meanwhile, to cook the broccolini, place a pot of water over high heat, bring to a boil, add a good pinch of salt, add the broccolini and cook for 3 to 4 mins, then remove from the water and place onto a serving plate and drizzle with olive oil.
To serve; place the snapper onto serving plates, divide the broccolini between the 4 plates and serve with 2 tbsp of kale pesto with each serve and drizzle with olive oil.