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2-Ingredient Fish Dinner

2-ing dukkah fish

I used to be intimidated to cook fish that wasn't salmon.  Fish is expensive and it can smell up the house, that was until I found this method for perfectly cooked fish that doesn't make a mess and just smells delicious.  It is the perfect recipe to try out our newest spice blend, Jamie Geller Hazelnut Dukkah. This recipe is also simple to scale up or down, so you can make fish for one or fish for 20 just as easily. 

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


  • 2 medium fillets white fish with skin (seabass and baramundi are my favorites)
  • 1-2 tablespoons extra virgin olive oil
  • 2 tablespoons Jamie Geller Hazelnut Dukkah
  • Salt (optional)
  • Garnish: Lemon


1. Preheat broiler and line a sheet pan with parchment paper.  

2. Drizzle both sides of fish with olive oil and coat generously with spices if you like things extra salty add salt. 

3. Place fish on parchment lined baking sheet skin side up. Broil for 8-10 min until skin looks crispy. Serve with a squeeze of lemon, a nice salad or tabbouleh.