Fish Fillets with Za'atar Tomato Relish
Here is an easy and delicious way to use Canaan Za’atar. This recipe works with simple side dishes – sautéed spinach, sliced cucumbers or crisp salad, and bread, rice or couscous. You need to start about 30 minutes before cooking the fish.
Measurements are approximate; you can use more of anything, or substitute your favorite fish or onion. Only the Za'atar is indispensable!
- 4 white fish fillets (about 450 grams)
- 1 tsp + ½ tsp Canaan Za’atar
- 1 small shallot or other sweet onion, chopped fine
- 1 large tomato, chopped coarse
- 3 tsp olive oil
- fresh-ground pepper to taste
Method (serves 2-4 people)
- Pat fish fillets dry and sprinkle both sides with Za’atar, rub in. Cover loosely and refrigerate for up to 2 hours.
- Meanwhile, mix the onion, tomato, olive oil, reserved Za’atar, and pepper to taste. Let sit for 30 minutes while flavours blend.
- To cook the fish, heat 2 tsp olive oil in a skillet over medium heat. Add fish, presentation side down, and cook 2 minutes. Gently flip fish and cook about 2 additional minutes, until fish flakes.
- Serve with Za’atar tomato relish on top, or on the side, and pass extra at the table.
"Sahha ow Afyeh": Bon Apetit!
Za’atar is the signature spice blend of Palestine. Wild thyme is collected from the hills near Jenin in the north of the country, then dried and blended with roasted sesame seeds, ground sumac and a touch of sea-salt by women-owned cooperatives. Za’atar will add lots of flavour to your tomatoes, meat, fish or labne cheese. Olive oil, za’atar and fresh baked bread is the daily breakfast in Palestine. Za’atar keeps indefinitely if refrigerated or frozen. A common popular saying in Palestine is that za’atar makes you smarter!
Why not try this delicious Fish with Za'atar Tomato Relish recipe.Learn More
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