Everyday Meals

Dukkah Crusted Flathead With Lemon Broad Bean Salad


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

Prep time:15 mins

Cook time:8 mins

Serves: 2


  • 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


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.

Tasty Tip!

Use your favourite flavoured dukkah for this recipe.

Dukkah Crusted Flathead With Lemon Broad Bean Salad
User rating:
  • 5

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