Dukkah Crusted Fish With Panzanella Salad

• 1 piece Turkish or ciabatta bread
• 4 (5 oz) firm white fish fillets
• 2 tbsp garlic butter, melted
• 2 tbsp dukkah spice blend, plus 1 tsp extra
• 2 None small cucumbers, peeled, halved lengthwise, sliced
• 9 oz plum or cherry tomatoes, halved
• 1/4 cup fresh flat-leaf parsley leaves
• 4 None shallots, thinly sliced
• 1 tbsp lemon juice
• 1 tbsp vegetable or olive oil
• None None lemon wedges, to serve

1. Preheat broiler. Place bread on a baking tray. Broil for 1-2 mins per side, or until golden brown and crispy. Let cool then break into bite-size pieces.
2. Lightly grease a baking tray. Arrange fish on prepared tray then brush with garlic butter and sprinkle with 2 tbsp dukkah. Broil for 2-3 mins per side, or until golden brown and cooked to your liking.
3. Meanwhile, combine cucumbers, tomatoes, parsley, shallots, croutons, lemon juice and oil in a large serving bowl. Sprinkle with extra dukkah. Serve fish with salad and lemon wedges.

turkish, firm white fish, garlic, spice blend, cucumbers, cherry tomatoes, parsley, shallots, lemon juice, vegetable, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/37786 (may not work)