Seared Dhufish with Beer Bread and Tomato Chilli Salsa

Serves 4
Time 45 minutes


For the beer bread

2 cups self-raising flour

½ tsp baking powder

½ tsp salt

½ cup beer or lager


For the salsa

2 tbsp extra virgin olive oil

1 red chilli, sliced

½ cup pitted olives, sliced

2 bunches vine cherry tomatoes, sliced

1 bunch spring onion, sliced

1 bunch basil, sliced


4 dhufish fillets, skin on


Mix the flour, baking powder, salt and beer into a large mixing bowl and mix together until dough forms. Allow to rest for 30 minutes. Roll out into a flatbread, and transfer to a hot frypan. Grill with olive oil for 4-5 minutes until golden brown on both sides.

For the salsa, dice and mix together ingredients in a bowl and set aside.

To grill fish, place skin side down in a hot pan with olive oil and cook until skin is crispy. Turn over and cook on the other side for an extra minute or two.