This installment of foodie and TV star Sarah Graham’s recipes for the newly launched categories on UCOOK e-food site will leave you begging for more …

Dukkah-Crusted Hake with Herbed Millet Salad
Original recipe serves 2
Active cooking time: 10 min

Inactive cooking time: 20 min

Ingredient Portion for 1 Portion for 2 Portion for 4
Hake fillet (1 fillet = 180 grams) 1 fillet (180 g) 2 fillets (360 g) 4 fillets (720 g)
Nomu dukkah 15 ml 25 ml 50 ml
Millet 20 ml 80 ml 80 ml
Lemon (for hake and dressing) 1 whole 1 whole 2 whole
Basil 2.5 g 5 g 5 g
Parsley 2.5 g 5 g 5 g
Mint 2,5 g 5 g 5 g
Mixed seeds 7.5 g 15 g 30 g
Feta 37.5 g 75 g 150 g
Yoghurt (for dressing) 15 g 30 g 60 g
Heirloom tomatoes 40 g 80 g 160 g
Frozen peas (1/2 cup for 4 people) 40 g 80 g 150 g

RELATED ARTICLE: Heat Up The Kitchen With UCOOK And Sarah Graham!

What you’ll need

2 tsp. olive oil

1 tbsp. olive oil

Salt and pepper

What to do

Preheat oven to 200 degrees Celsius. Cook millet according to packet instructions and prepare the remaining salad ingredients. Place hake fillets on a non-stick baking tray; drizzle the olive oil over the fish, sprinkle over the dukkah spice mix and bake for 8 to10 minutes or until cooked through. Toss together the millet with the other salad ingredients (mixed seeds, feta, frozen peas and herbs) and season to taste. Divide between two plates, top with a hake fillet, garnish with extra chopped herbs, another drizzle of olive oil and squeeze of lemon juice if you like.

By: Sarah Graham Source and image: UCOOK