Nutari
Dukkah-Crusted Cod with Herb Salad
Crunchy Egyptian nut-spice crust on flaky white fish, served with a bright herb and chickpea salad.
380kcal
42gProtein
14gCarbs
16gFat
3gFibre
Ingredients
- 200g cod fillet
- 3 tbsp dukkah spice mix
- 2 tbsp olive oil
- 1 cup cooked chickpeas
- 2 cups mixed fresh herbs (parsley, mint)
- 1 cucumber, diced
- 2 tbsp tahini
- 2 tbsp lemon juice
- salt to taste
Method
- Pat cod dry and coat both sides generously with dukkah.
- Heat olive oil in a pan over medium-high heat and cook cod 4-5 minutes per side until crispy and cooked through (63°C/145°F, opaque and flaking easily).
- Toss chickpeas, herbs, and cucumber with tahini and lemon juice.
- Season herb salad with salt.
- Plate fish atop the salad.
- Drizzle any pan juices over top.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
Track it in seconds with Nutari
Snap a photo to log calories & macros, get an AI coach, and more recipes built around your goals.