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Dukkah Crusted Cod

Dukkah Crusted Cod

with Spiced Veggies and Roasted Garlic Mayo

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Dukkah is a mix of nuts, seeds and spices, and its flavour works perfectly as a crust for delicate, mild-tasting fish like cod as well as giving it a satisfyingly crispy top! Serve with tender roasted veggies drizzled in garlic mayo. Simply delicious!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Baking Potato

1 unit(s)

Small Sweet Potato

2 unit(s)


1 pot(s)

Ground Cumin

1 unit(s)

Red Pepper

1 unit(s)

Red Onion

2 unit(s)



1 sachet


(ContainsEgg, Mustard)

1 pot(s)

Dukkah Mix

(ContainsNuts, Celery, Sesame, Peanuts)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2251 kJ
Energy (kcal)538 kcal
Fat18.0 g
of which saturates2.0 g
Carbohydrate71 g
of which sugars1.0 g
Protein28 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C. Chop the white potato and sweet potato into 2cm chunks (no need to peel). Pop onto a large baking tray along with the garlic cloves (no need to peel), drizzle with oil and sprinkle on half the cumin. Season with salt and pepper and then use your hands to rub the flavourings all over. Roast on the top shelf of your oven until soft and golden, 30-35 mins.


Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Halve, peel and chop the red onion into 2cm pieces. Pop both into a bowl, drizzle with oil and season with salt, pepper and the remaining cumin. We will add them halfway through the potatoes’ cooking time.


Lay the cod fillets on a foil-lined baking tray, season with salt and pepper and drizzle with oil. Sprinkle on the dukkah spice mix and press into the flesh. Keep to one side. IMPORTANT: Wash your hands after handling raw fish.


Add the pepper and onion to the roasting tray with the potatoes after 15 mins of the roasting time. Remove the garlic cloves at this stage and allow to cool. Toss the veggies together and return to the oven for the remaining 15-20 mins. Do any washing up while you have 5 mins.


Squeeze the garlic out if its skin and discard the skins. Use the back of a spoon to mash the flesh into a smooth paste. Mix with the mayo. Keep to one side. Pop the cod in the oven and roast for 7-8 mins. IMPORTANT: The fish is cooked when opaque on the centre.


When everything is ready, share the veggies between your plates and top with the cod. Serve a dollop of the roasted garlic mayo alongside and enjoy!