Prep Time
15 min
Cook Time
6-7 min
Difficulty
Very Easy
Serves 4
1 kg perch fillets
4 tbsp olive oil
4 tbsp Bahar Egyptian dukkah mix
A handful of fresh baby arugula leaves
For the beet dip:
3 medium beets boiled
200g Greek yogurt
½ clove of garlic minced
50 ml olive oil
3 tbsp white balsamic vinegar
Salt
Freshly ground pepper
Using the vegetable slicing surface of a grater, grate the boiled beets. Place shredded beets in a bowl. Add the Greek yogurt, the finely minced garlic, olive oil, white balsamic vinegar, salt, and freshly ground pepper. Mix all ingredients thoroughly. In preparation of breading the perch bites, spread the Egyptian dukkah mix evenly on a large, shallow plate. Place the perch fillets on a cutting board. Using a sharp knife cut it into large bites. Coat bites with salt. Heat the 4 tbsp of olive oil in a large, nonstick pan. Turn heat to high. Add the perch fillet bites to the pan. Sear bites well on all sides. Turn the heat down and continue cooking the perch bites for 6-7 min (depending on the bites’ size), turning them over at regular intervals. Remove the perch bites from the frying pan and place on the dukkah mix in the plate in one layer. While they’re still warm, coat the bites evenly with the dukkah mix on all sides if you’re a fan of intense spiciness or on 2 sides only if you’re after a milder spiciness. Serve the spice-breaded perch bites with the beet salad and garnish with a few baby arugula leaves.
