SERVES 2
INGREDIENTS
- Two 4-ounce fish fillets (Chilean Sea Bass or Cod)
- 2 garlic cloves, minced
- 1 lemon, juiced
- 1/8 cup extra virgin olive oil
- 3/4 cup frozen peas, thawed
- 1/2 shallot, minced
- 2 TBSP Dukkah
- 1/8 cup roughly chopped flat leaf parsley
- lemon wedges for serving
DIRECTIONS
- Preheat oven to 400
- In small bowl, whisk garlic, lemon juice and olive oil
- Place peas in baking dish and season with a little salt
- Using the back of a fork, roughly mash the peas a bit
- Add the shallots and 1 1/2 TBSP of lemon garlic sauce
- Mix to combine and spread the mixture evenly over the bottom of the baking dish
- Nestle the fish, skin side down, in the pea mixture
- Season fish with salt
- Pour remaining sauce over fish
- Top with 1.5 TBSP dukkah, pressing it down on the fish with the back of a spoon
- Bake about 15 minutes, until fish is cooked through and flakes easily (make take less or more time based on thickness of fish
- Garnish the fish with parsley and remaining dukkah.
- Serve immediately with lemon wedges