What you need - Ingredients list

Dukkah Crusted Flathead With Lemon Broad Bean Salad
2 Serves
0:15 prep
0:08 cook
Dukkah Crusted Flathead With Lemon Broad Bean Salad

Deliciously light and aromatic, you will love the flavours of this dish!

2 serves
0:15 prep
0:08 cook


  • 1 cup frozen Birds Eye Broad Beans, steamed or boiled until just tender
  • 300g can Edgell Chick Peas, drained
  • ½ small red onion, thinly sliced
  • 1 large tomato, de-seeded and diced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh baby mint leaves
  • 1 tablespoon each olive oil and lemon juice
  • 300g packet frozen Birds Eye Ocean Selections Flathead, thawed following packet directions
  • 2 tablespoons dukkah
  • 1 tablespoon oil, extra
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Step 1

Discard outer skins from Birds Eye Broad Beans and place beans in a bowl. Add Edgell Chick Peas, onion, tomato, herbs and toss gently to combine.

Step 2

Combine oil and lemon juice in a small screwtop jar to make a dressing and drizzle over salad.

Step 3

Remove thawed Birds Eye Flathead fillets from individual packaging and sprinkle with dukkah on both sides. Heat oil in a non stick frypan over medium-high heat and cook fish fillets following panfry packet directions. Serve fish with broad bean salad.

Tip Use your favourite flavoured dukkah for this recipe.