Dukkah is a Middle Eastern condiment made from herbs, spices, and ground nuts. Its crunchy texture and rich flavour elevates any dish! This dukkah-crusted basa comes with roast carrots and baby potatoes and hummus-dressed slaw.
Dukkah-Baked Basa
Dukkah-Baked Basa
with roast root veg, hummus slaw & balsamic glaze
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Baby Potatoes
- Balsamic Glaze
- Basa Fillet
- Carrot
- Dukkah Spice
- Fresh Parsley
- Green Leaves
- Hummus
- Lemon
- Shredded Cabbage
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST THE ROOTS
Preheat the oven to 200°C. Place the halved baby potatoes and Carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
WHISK TOGETHER THE DRESSING
Place the Hummus in a bowl. Combine with the juice of 1 lemon wedge, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside.
SPICY BAKED BASA
When the roast veggies have 5 minutes remaining, pat the basa fillet dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the dukkah spice. Bake in the oven for 4-5 minutes until cooked through.
CREAMY, DREAMY SLAW
Place the shredded green leaves, the shredded cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony Hummus dressing and season to taste.
TIME TO DINE
Plate up the Hummus slaw next to the roast carrots and baby potatoes, and top with the fragrant basa. Drizzle with the balsamic glaze, sprinkle over the remaining chopped parsley, and garnish with the lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!
ROAST THE ROOTS
Preheat the oven to 200°C. Place the halved baby potatoes and Carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
WHISK TOGETHER THE DRESSING
Place the Hummus in a bowl. Combine with the juice of 2 lemon wedges, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside.
SPICY BAKED BASA
When the roast veggies have 5 minutes remaining, pat the basa fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the dukkah spice. Bake in the oven for 5-6 minutes until cooked through.
CREAMY, DREAMY SLAW
Place the shredded green leaves, the shredded cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony Hummus dressing and season to taste.
TIME TO DINE
Plate up the Hummus slaw next to the roast carrots and baby potatoes, and top with the fragrant basa. Drizzle with the balsamic glaze, sprinkle over the remaining chopped parsley, and garnish with the lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!
ROAST THE ROOTS
Preheat the oven to 200°C. Place the halved baby potatoes and Carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
WHISK TOGETHER THE DRESSING
Place the Hummus in a bowl. Combine with the juice of 2 lemon wedges, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside.
SPICY BAKED BASA
When the roast veggies have 5 minutes remaining, pat the basa fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the dukkah spice. Bake in the oven for 5-6 minutes until cooked through.
CREAMY, DREAMY SLAW
Place the shredded green leaves, the shredded cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony Hummus dressing and season to taste.
TIME TO DINE
Plate up the Hummus slaw next to the roast carrots and baby potatoes, and top with the fragrant basa. Drizzle with the balsamic glaze, sprinkle over the remaining chopped parsley, and garnish with the lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!
ROAST THE ROOTS
Preheat the oven to 200°C. Place the halved baby potatoes and Carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
WHISK TOGETHER THE DRESSING
Place the Hummus in a bowl. Combine with the juice of 4 lemon wedges, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside.
SPICY BAKED BASA
When the roast veggies have 10 minutes remaining, pat the basa fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the dukkah spice. Bake in the oven for 7-8 minutes until cooked through.
CREAMY, DREAMY SLAW
Place the shredded green leaves, the shredded cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony Hummus dressing and season to taste.
TIME TO DINE
Plate up the Hummus slaw next to the roast carrots and baby potatoes, and top with the fragrant basa. Drizzle with the balsamic glaze, sprinkle over the remaining chopped parsley, and garnish with the lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!
Frequently Asked Questions
What is the preparation time for Dukkah-Baked Basa?
The preparation time for Dukkah-Baked Basa with roast root veg, hummus slaw & balsamic glaze is between 15 and 30 minutes.
What is the total time required to make Dukkah-Baked Basa with roast root veg, hummus slaw & balsamic glaze?
The total time required to make Dukkah-Baked Basa with roast root veg, hummus slaw & balsamic glaze is between 40 and 50 minutes.
How many servings does Dukkah-Baked Basa provide?
4 servings
What are the main ingredients in Dukkah-Baked Basa?
Baby Potatoes, Balsamic Glaze, Basa Fillet, Carrot, Dukkah Spice, Fresh Parsley, Green Leaves, Hummus, Lemon, Shredded Cabbage
What is the nutritional information of Dukkah-Baked Basa?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Dukkah-Baked Basa?
CREAMY, DREAMY SLAW: Place the shredded green leaves, the shredded cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony hummus dressing and season to taste. ROAST THE ROOTS: Preheat the oven to 200°C. Place the halved baby potatoes and carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. WHISK TOGETHER THE DRESSING: Place the hummus in a bowl. Combine with the juice of 2 lemon wedges, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside. SPICY BAKED BASA: When the roast veggies have 5 minutes remaining, pat the basa fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the dukkah spice. Bake in the oven for 5-6 minutes until cooked through. TIME TO DINE: Plate up the hummus slaw next to the roast carrots and baby potatoes, and top with the fragrant basa. Drizzle with the balsamic glaze, sprinkle over the remaining chopped parsley, and garnish with the lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!
What should be prepared from my kitchen to make Dukkah-Baked Basa?
Baby Potatoes, Balsamic Glaze, Basa Fillet, Carrot, Dukkah Spice, Fresh Parsley, Green Leaves, Hummus, Lemon, Shredded Cabbage
How many calories does Dukkah-Baked Basa have?
calories
How much fat content does Dukkah-Baked Basa have?
grams
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