Pete Evans' 15 minute fish dish

Last updated 05:02 31/05/2014

SO FRESH AND SO CLEAN: Pete Evans knows how to cook a meal that's both healthy and delicious, and this right here is a prime example.

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This refreshing dish has become something of a staple in our household due to its incredible flavour and the fact that I can get it on the table within 15 minutes of assembling the ingredients. I highly recommend buying a mortar and pestle and some small airtight jars (or recycle pre-used ones). Fill the jars with a variety of freshly ground spices, label them and put them in an accessible spot so you remember to use them. Just a sprinkling of a few different types of spice can elevate a humble piece of fish, chicken or steak to mouth-watering levels. Now, I'm not usually one to use measurements as I love to experiment and create a different flavour every time, but this spice mix works a treat.


Main ingredient Fish
Type of dish Seafood
Course Lunch
Cooking time <30 min
Serves/makes 4
Special options Healthy


4 x 120g kingfish fillets
1 tbsp coconut oil

lemon wedges to serve, optional


2 tbsp cumin seeds

2 tbsp fennel seeds
1 tbsp coriander seeds
1 tbsp sea salt
1 tbsp freshly ground black pepper


80g black tahini
1 tsp harissa, optional
1 tbsp apple cider vinegar
2 tbsp extra-virgin olive oil


50g red quinoa, rinsed
2 large handfuls flat-leaf parsley leaves
2 large handfuls coriander leaves
1 handful mint leaves
2 tomatoes, finely chopped

½ lebanese cucumber, diced

1 large avocado, diced
1 tbsp sesame seeds, toasted
1 tbsp lemon juice

1. To make the spice mix, place all the spices in a spice grinder or mortar and pestle and grind to a fine powder. Mix in the salt and pepper.

2. To make the sauce, place all the ingredients in a bowl or a jar with a lid and mix or shake to combine. Add two to four tablespoons of water to thin the sauce a little.

3. To make the tabbouleh, first cook the quinoa by placing it in a small saucepan with 160ml of water and bringing to the boil over high heat. Reduce the heat to low, cover and simmer for 10 minutes, or until all of the water has been absorbed. Set aside to cool.

4. Finely chop the herbs and combine with the quinoa and other tabbouleh ingredients in a small bowl.

5. Coat the fish in the spice mix. Melt the coconut oil in a frying pan over high heat and quickly sear the fish for 30 seconds on each side. Place the tabbouleh on serving plates, top with the fish and serve with the sauce and lemon wedges, if using.

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1. I love to use fillets from the belly of the kingfish for this recipe.

2. Black tahini is made from black sesame seeds and is available from health food stores and Asian supermarkets.

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