Seared monkfish with hazelnut dukkah and sumac onions

Dukkah is traditionally an Egyptian dish used as a dip for bread. Here, Silvena Rowe pairs it with monkfish for a delicious dinner.


For the hazelnut dukkah
For the sumac onions
  • 2 tbsp extra virgin olive oil

  • 3 red onions, peeled, finely sliced

  • 1 tbsp pomegranate molasses

  • 1 tsp ground sumac (available from some supermarkets and Middle Eastern delicatessens)

For the seared monkfish

Preparation method

  1. For the hazelnut dukkah, heat a frying pan over a medium heat until hot. Add the hazelnuts and toast for 1-2 minutes, or until pale golden-brown. Add the remaining hazelnut dukkah ingredients and continue to toast, stirring constantly, for 1-2 minutes.

  2. Blend the mixture in a food processor to a coarse powder. Season, to taste, with salt and freshly ground black pepper and set aside.

  3. For the sumac onions, heat the oil in a frying pan over a medium heat and fry the onions for 8-10 minutes, or until softened.

  4. Stir in the pomegranate molasses and continue to cook for 2-3 minutes, or until the onions have caramelised. Stir in the sumac, remove from the heat and set aside.

  5. For the seared monkfish, heat the olive oil in a frying pan over a medium heat and fry the monkfish medallions for 2-3 minutes on each side, or until cooked through and golden-brown.

  6. To serve, spoon some sumac onions into the middle of each of 4 serving plates. Top each with a monkfish fillet and sprinkle over some hazelnut dukkah.

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This recipe is from...

Saturday Kitchen Best Bites Episode 63 bbc_one Saturday Kitchen Best Bites

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10:20am Sunday 30 November

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