Semolina Crusted Tillapia with Dukkah

I was introduced to dukkah by a woman I worked for at Little Nest, and instantly fell in love with it. It’s a beautiful thing dukkah, rich with fennel seeds and cumin drenched in olive oil, and in this version with loads of parsley and cilantro chopped in too. People will tell you that it isn’t dukkah, and they’re sort of right, this is a totally bastardised version, but also the version that I was introduced to, and so now the one I prefer. Traditionally it doesn’t have fresh herbs in it, but it turns what is essentially a spice blend into something to dip bread in, pour over poached eggs, and in this case spoon on top of fish.

Semolina Crusted Tilapia with Dukkah

2 fillets Tilapia

1/4 cup Semolina Flour

Salt and Pepper


1/2 cup Hazelnuts

1/4 cup Toasted Sesame seeds

1 tsp Fennel Seeds

1 tsp Cumin Seeds

1 tsp Corriander Seeds

1 cup Flat Leaf Parsley Leaves

1 cup Cilantro Leaves

1/2 cup Olive Oil

Salt Pepper

Preheat the oven to 350F.

Put the hazelnuts in the oven and cook for about 15 minutes, tossing them every few minutes until they are toasted all the way through.

In a small pan over low heat toast the fennel, cumin and coriander seeds until they are fragrant but not smoking.

Put them into a food processor, a spice grinder, or a mortar and pestle and grind until fine.

Add in the hazelnuts and the sesame seeds and crack them but you want them still coarse.

If your using a food processor add in the leaves and the olive oil and blitz until the leaves are broken up but not pureed. Or you can cut them by hand.

Add in the salt and pepper and check your seasoning.

Turn your broiler on high and let it warm up a bit.

Mix the salt, pepper and semolina together on a plate and dip the fillets in making sure they’re well coated. Put them on a lightly oiled pan and then on the top shelf of the oven.

Keep them in until the tops are slightly browned and they are cooked all the way through.