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Dukkah Crusted Coley CLASSIC ONLY

with roasted cauliflower Bulgar wheat salad
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
81 kcal
Protein
: 
4.9g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

100 grams

Bulgur Wheat

1 bunch(es)

Dill

300 grams

Cauliflower Florets

2 unit(s)

Coley Fillet

2 tsp

Ground Turmeric

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Lemon

1 pot(s)

Dukkah Mix

½ sachet(s)

Vegetable Stock Powder

1 unit(s)

Carrot

40 grams

Raisins

Not included in your delivery

200 milliliter(s)

Water for the Bulgur

Energy (kJ)339 kJ
Energy (kcal)81 kcal
Fat1.1 g
of which saturates0.3 g
Carbohydrate13.1 g
of which sugars9.3 g
Dietary Fibre6 g
Protein4.9 g
Salt0.2 g
Potassium378 mg
Calcium25.5 mg
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat the oven to 200 degrees. Fill and boil your kettle for the bulgur. Once boiled, pour the water for the bulgur (see ingredients for amount) into a saucepan. Stir in the bulgur wheat and vegetable stock. Bring back to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. 




2

Meanwhile, pop the cauliflower florets into a bowl. Sprinkle the turmeric, a good drizzle of olive oil and a large pinch of salt and pepper over the cauliflower. Rub the flavourings into the cauliflower using you're hands. Tip onto a foil-lined baking tray and arrange in a single layer, leaving room for the fish.


3

Pop the dukkah and 1/2 tbsp of oil per person into a small bowl. Add a pinch of salt and pepper. MIx well. Pop the coley next to the cauliflower on the baking tray. Spoon over the dukkah mix to evenly cover the top of the fish. Roast on the top shelf of the oven for 8-10 mins, until the fish is cooked and cauliflower is tender and slightly charred. IMPORTANT: The fish is cooked  when opaque in the middle. 

4

Meanwhile, zest the lemon and chop into wedges.  Roughly chop the parsley and dill (stalks and all). Trim and coarsely grate the carrot.

5

Pop the lemon zest, parsley, dill, carrot and raisins into a large bowl. Tip in the bulgar wheat. Mix well.  Add a drizzle of olive oil. Season to taste with a squeeze of lemon juice, salt and lots of pepper!


6

Once your fish is cooked, stir the cauliflower into the salad. Divide the bulgar wheat salad between your plates and place a fillet of coley on top.  Pop a wedge of lemon on each plate. Dig in!

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