Best Zaatar Fish And Chips Recipes

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17 BEST WAYS TO COOK WITH ZA'ATAR



17 Best Ways To Cook With Za'atar image

If you want something healthy, bold, and delicious, these za'atar recipes might just change your life. They're nutty, herbaceous, and oh-so-scrumptious.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 17

One Sheet Pan Roasted Za'atar Chicken and Potatoes
Za'atar Garlic Spinach Pasta
Simple Mediterranean Avocado Salad
Mediterranean-Style Sweet Potato Toast
Harissa Hummus with Za'atar
Za'atar Chicken with Fattoush
Quinoa Pilaf with Za'atar Roasted Butternut Pumpkin and Persimmon
Best Middle Eastern Salad Dressing
Middle Eastern Za'atar (Manakish Za'atar)
Roasted Vegetable Soup with Tahini and Za'atar
Sheet Pan Za'atar Chickpeas with Sweet Potatoes
Mediterranean Flatbread with Arugula and Smoked Salmon
Baked Sweet Potato Fries with Za'atar and Tahini
Olive and Za'atar Focaccia
Labneh with Olive and Za'atar
Za'atar-Roasted Carrot Soup with Chickpeas
Grilled Za'atar Chicken Burgers with Cucumber Mint Tzatziki

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious za'atar recipe in 30 minutes or less!

Nutrition Facts :

CRISPY ZA'ATAR FISH WITH ISRAELI COUSCOUS, SWISS CHARD, AND FETA



Crispy Za'atar Fish With Israeli Couscous, Swiss Chard, and Feta image

Za'atar is a pre-made spice blend of aromatic dried thyme or oregano, tart sumac, and nutty sesame seeds. Here, it flavors fish fillets served over a warm salad of wilted chard, crisp pomegranate seeds, briny olives, and salty feta.

Provided by Rhoda Boone

Categories     22-Minute Meals     Fish     Seafood     Couscous     Chard     Pomegranate     Olive     Feta     Dinner

Number Of Ingredients 12

1 cup Israeli or pearl couscous
1 3/4 teaspoons kosher salt
2 1/2 tablespoons extra-virgin olive oil, divided
4 (6-ounce) arctic char or striped bass fillets, preferably skin on (about 3/4-inch thick)
3/4 teaspoon freshly ground black pepper
8 teaspoons za'atar seasoning
1 pound Swiss chard, stems cut into 1/2-inch slices, leaves roughly chopped
1/4 cup dry white wine
1/4 cup pomegranate seeds
1/4 cup pitted Kalamata olives, halved lengthwise
1/2 cup crumbled feta
1/2 lemon

Steps:

  • In a small saucepan, cook couscous according to package directions, seasoning it with 1/2 teaspoon salt. Once cooked, drain the couscous and transfer to a medium bowl.
  • While the couscous is cooking, drizzle 1 tablespoon oil over both sides of fish fillets and season with 1 teaspoon salt and 1/2 teaspoon pepper. Rub each side of each fillet with 1 teaspoon za'atar.
  • Heat a large non-stick skillet over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, add fish to skillet, skin-side down, and sear until skin is golden brown and crispy, 4 to 6 minutes. Flip fish and cook until fish is opaque and flakes easily with a fork, 1 to 2 minutes more. Transfer fish to a rimmed baking sheet or plate.
  • Add chard stems and wine to pan; cook for 30 seconds. Stir in chard leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cover and cook until chard leaves are wilted, 2 to 3 minutes more.
  • Add chard mixture to bowl with couscous. Fold in pomegranate seeds, olives, feta, and remaining 1/2 tablespoon oil. Squeeze lemon half over the mixture and toss to combine; taste and adjust seasoning.
  • Divide couscous mixture among four plates and top with fish fillets, skin-side up.

ZA'ATAR FISH AND CHIPS RECIPE



Za'atar Fish and Chips Recipe image

Olives and superfast pickled onions provide tangy balance for creamy-crispy potatoes and roast cod.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 9

1 small red onion, finely chopped
4 Tbsp. apple cider vinegar, divided
Kosher salt
1½ lb. small Yukon Gold potatoes, halved or quartered lengthwise
6 Tbsp. extra-virgin olive oil, divided
1 (1¼-lb.) skinless, boneless cod fillet, preferably in 1 piece
1 Tbsp. za'atar
¾ cup pitted Castelvetrano olives
½ cup coarsely chopped mint

Steps:

  • Place racks in upper and lower thirds of oven; preheat oven to 425°F. Mix onion, 2 Tbsp. vinegar, and a big pinch of salt in a small bowl to combine; let sit at least 10 minutes and up to 1 hour. Drain off vinegar and discard.
  • Meanwhile, toss potatoes and 3 Tbsp. oil on a large rimmed baking sheet; arrange in a single layer. Roast on top rack, undisturbed, until browned and crisp underneath, 20-25 minutes. Turn potatoes over and reduce oven temperature to 325°F. Place cod on a small rimmed baking sheet and drizzle with 1 Tbsp. oil. Season with salt and sprinkle with za'atar. Slide onto bottom rack in oven and roast until fish flakes easily with a fork and potatoes are browned all over, about 10 minutes.
  • Stir olives, mint, remaining 2 Tbsp. vinegar, and remaining 2 Tbsp. oil into pickled onion. Serve cod and potatoes topped with olive mixture.

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