Maggie Beer

Dukkah Crusted Snapper with Kale Pesto

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Step 1: Place the Dukkah onto a large plate or tray, coat each side of the snapper steaks with Dukkah, set aside in the fridge for approximately 30 mins, this will allow the Dukkah to stick to the snapper.

Step 2: Meanwhile to make the kale pesto, tear the thicker parts of the stems away from the kale and cut into approximately 5 cm slices.

Step 3: Place a large pot of salted water over a high heat, once this has come to the boil, add the kale and once the water returns to the boil cook for 2 mins, strain, allow to cool slightly.

Step 4: Once the kale has completely cooled, place into a food processor with the olive oil, Verjuice & pine nuts, blend into as puree and season to taste. Set aside.

Step 5: To cook the snapper, place a large non-stick fry pan over a med high heat, add the butter, once this starts to turn nut brown add the olive oil to inhibit the butter from burning.

Step 6: Place the snapper into the pan (skin side down), cook for 3 to 5 mins each side, depending on the thickness of the snapper and your stove top. Turn down the temperature so that the Dukkah does not burn before the snapper is cooked.

Step 7: Meanwhile to cook the broccolini, place a pot of water over a high heat, bring to the boil add a good pinch of salt, add the broccolini and cook for 3 to 4 mins, then remove from the water and place onto a serving plate and drizzle with olive oil.

Step 8: To serve; place the snapper onto serving plates, divide the broccolini between the 4 plates and serve with 2 tbspn of kale pesto with each serve and drizzle with olive oil.


  1. 160g 2/3 cup Dukkah
  2. [unknown amount] 4 fillets snapper Boneless & Skinless
  3. 1 bunch broccolini
  4. To taste sea salt
  5. 10ml To taste Extra Virgin Olive Oil for serving

Kale Pesto

  1. 190g 1 bunch kale stripped
  2. [unknown amount] 1/2 cup Extra Virgin Olive Oil
  3. 30ml 2 tbspn Verjuice
  4. 100g pine nut toasted
  5. To taste sea salt

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