Dukkah Crusted Fish With Panzanella Salad - cooking recipe

Ingredients

1 piece Turkish or ciabatta bread
4 (5 oz) firm white fish fillets
2 tbsp garlic butter, melted
2 tbsp dukkah spice blend, plus 1 tsp extra
2 None small cucumbers, peeled, halved lengthwise, sliced
9 oz plum or cherry tomatoes, halved
1/4 cup fresh flat-leaf parsley leaves
4 None shallots, thinly sliced
1 tbsp lemon juice
1 tbsp vegetable or olive oil
None None lemon wedges, to serve

Preparation

Preheat broiler. Place bread on a baking tray. Broil for 1-2 mins per side, or until golden brown and crispy. Let cool then break into bite-size pieces.
Lightly grease a baking tray. Arrange fish on prepared tray then brush with garlic butter and sprinkle with 2 tbsp dukkah. Broil for 2-3 mins per side, or until golden brown and cooked to your liking.
Meanwhile, combine cucumbers, tomatoes, parsley, shallots, croutons, lemon juice and oil in a large serving bowl. Sprinkle with extra dukkah. Serve fish with salad and lemon wedges.