In just under an hour, you can have this delicious and nutritious fish feast on your plate. This recipe is just one of 130 mouth-watering options from The Paleo Café Lifestyle & Cookbook.
What’s that? It looks lovely, but you can’t be bothered making it yourself? Good news my friend: it’s also available at Paleo Café in Townsville.
Serves 4
Prep time 25 minutes
Cooking time 30 minutes
INGREDIENTS
4 x 200g firm white fish fillets
1 tsp coconut oil
Salad
4 cups mixed lettuce
1 punnet cherry tomatos, halved
1/2 cucumber, sliced
1 small red onion, finely sliced
Salt and pepper, to taste
SERVE WITH…
Honey and wholegrain mustard dressing (see below)
1/3 cup dukkah (see below)
Tartare sauce (see below)
Sweet potato chips (see below)
METHOD
Preheat oven to 190C. Season fish with salt and pepper.
Make dressing, dukkah and tartare sauce according to instructions and set aside. To speed things up you can also make these the day before and store in the fridge.
Prepare sweet potato chips according to instructions and place in oven.
While chips are cooking, melt the coconut oil in a large frying pan over high heat. When pan is very hot, carefully add fish. Cook for 5 minutes and then turn and sprinkle with the dukkah.
Transfer the fish fillets to a baking tray, dukkah-side up and cook in the oven for a further 5-8 minutes, depending on thickness of fish.
While fish is cooking, prepare garden salad. Mix all ingredients in a large bowl with honey and wholegrain mustard dressing.
Serve fish with sweet potato chips, garden salad and tartare sauce.
Dukkah
Makes 2 cups
Prep time 10 minutes
INGREDIENTS
1/2 cup sesame seeds
2 tbsp cumin seeds
2 tbsp coriander seeds
2 tbsp whole black peppercorns
1 tbsp sea salt flakes
1 tbsp turmeric powder
1 cup ground hazelnuts
METHOD
Dry-toast sesame seeds in a small frying pan over low heat until browned. This will happen quickly, so keep an eye on it to make sure the sesame seeds don’t burn. Transfer to a medium mixing bowl and set aside.
Return pan to heat, add the cumin seeds, coriander seeds and black peppercorns and toast, stirring regularly for 5 minutes or until fragrant. Remove from pan, place in a spice grinder or mortar and pestle and grind into a fine powder.
Add powder mix to sesame seeds along with the salt, tumeric and ground hazelnuts and mix well. Will keep in airtight container for up to 3 months.
Tartare Sauce
Makes 1 1/2 cups
Prep time 10 minutes
INGREDIENTS
3 egg yolks
1 tbsp white wine vinegar
1 tbsp Dijon mustard
1 tbsp lemon juice
200ml olive oil
4 large gherkins, finely chopped
1/2 cup fresh dill, finely chopped
1/2 cup flat-leaf parsley leaves, finely chopped
1/3 cup cappers, chopped
2 garlic gloves, finely chopped
Salt and pepper, to taste
METHOD
Place the egg yolks, vinegar, mustard and lemon juice in a food processor and process for 1 minute or until well combined.
While the food processor is running, slowly add the oil until mixture is thick and glossy. Transfer to a mixing bowl and stir through gherkins, dill, parsley, capers, garlic, salt and pepper. Keep refrigerated in an airtight container for up to 3 days.
Sweet Potato Chips
Serves 4
Prep time 10 minutes
Cooking time 15 minutes
INGREDIENTS
1kg (approx 2 medium) sweet potato, peeled and cut into chips
1 tbsp ghee or coconut oil, melted
Salt and pepper
METHOD
Preheat oven to 200C. Line a baking tray with baking paper.
Place sweet potato on tray in a single layer and coat with ghee or oil and sprinkle with salt and pepper. Ensure chips are spaced well apart to avoid them becoming too soft.
Bake for 15 minutes, or until slightly browned.
Honey and wholegrain mustard dressing
INGREDIENTS
2 1/2 tbsp seeded mustard
1 1/2 tbsp honey
2/3 cup olive oil
1/4 cup lemon juice
METHOD
Whisk all ingredients together until well combined.
