Name: Egyptian Dukkah cod with black garlic butter and sweet potato mash | Dinner in under 30 min.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 lb. of black cod filets; 3 tbsp. of Egyptian Dukkah spice blend; Salt and freshly grated black pepper to taste; 1 tsp. of Szechuan pepper; Olive oil for cooking; 1700 g. or 60 oz. of sweet potatoes, peeled and cubed; Salt and freshly grated black pepper to taste; 1 tbsp. of freeze dried chives; 1 tbsp. of freeze dried spring onion; 2 tbsp. of cream cheese; 4 tbsp. of unsalted butter; 3 handfuls of baby bok choy. Sometimes you get like a baby bok choy, I had like an infant bock choy ???? (really tiny and tender); Salt and pepper to taste; 4 tbsp. of extra virgin olive oil (those babies needs to moisturized well); 1 tbsp. of balsamic vinegar; 1/2 tsp. of garlic powder; Black garlic butter

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This is one of my best fish dishes by now. All the flavors and textures are so balanced! My family absolutely love it and plus for me it requires minimum time to make. 15 min preparation and 15-20 min of cooking.

Egyptian Dukkah cod with black garlic butter and sweet potato mash | Dinner in under 30 min.

Recipe by Sweet ZivileCourse: Main dishes, Recipes, Side dishesCuisine: EgyptianDifficulty: Easy, Quick

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

For the fish
4 lb. of black cod filets
3 tbsp. of Egyptian Dukkah spice blend
Salt and freshly grated black pepper to taste
1 tsp. of Szechuan pepper
Olive oil for cooking
For sweet potato mash
1700 g. or 60 oz. of sweet potatoes, peeled and cubed
Salt and freshly grated black pepper to taste
1 tbsp. of freeze dried chives
1 tbsp. of freeze dried spring onion
2 tbsp. of cream cheese
4 tbsp. of unsalted butter
For baby bok choy
3 handfuls of baby bok choy. Sometimes you get like a baby bok choy, I had like an infant bock choy ???? (really tiny and tender)
Salt and pepper to taste
4 tbsp. of extra virgin olive oil (those babies needs to moisturized well)
1 tbsp. of balsamic vinegar
1/2 tsp. of garlic powder
Black garlic butter
Black garlic butter

Let’s make it

Start with the potato mash. ~30 min before the dinner, place potatoes into a big pot and cover fully with water. Add salt and cook it until fork tender. Potatoes should be done right before the fish and bok choy are done.
Preheat the oven to 450 F.
Place fish filets on the baking sheet lined with parchment paper. Make sure your parchment paper can handle this high temperature. Drizzle some olive oil.
Drizzle both sides of fish filets with olive oil. It will help spices to stick and will brown in the oven. Sprinkle both sides of filets with Egyptian Dukkah spice blend, black and Szechuan peppers. Set it aside.
Cut baby bok choy into halves and drizzle with olive oil and balsamic vinegar. Sprinkle with salt, pepper and garlic powder. Mix well with your hands. Set it aside.
Place fish in the preheated oven on the higher oven rack. Set the timer for 7 min.
By now sweet potatoes should be cooked. Add the rest of ingredients, mash and set it aside.
After 7 min fish being in the oven add bock choy on the lower oven rack and stet the timer for 7 more min. After then fish and bok choy will be done at the same time. Bok choy might need a tiny bit less time so after 5 min in the oven watch closely. It has to have some nice caramelization, but not burnt.
Place it on the serving plate. Add a slice of garlic butter, baby kale micro greens (optional) and serve.
Enjoy!