Zaatar Crusted Snapper with Brown Rice, Date & Herb Salad
4
servings20
minutes20
minutesOven
Basic
Lean into Middle Eastern flavours for this beautifully simple fish dish that can be pulled together in a flash and will present beautifully on a platter for your Easter table. The dates in the rice salad provide a pop of sweetness to offset the citrus in the dressing and in the lime yoghurt sauce.
Ingredients
- Fish and Crust
4 x 200 g (or 800g) Snapper or any firm white fish fillet
4 tbsp Za’atar
4 tbsp Bread crumbs (fresh if available)
2 tbsp Olive oil
Salt
1 Lemon, zest of
- Brown Rice, Date and Herb Salad
2 cups Brown rice, cooked to packet directions
8 Medjool dates, pitted and chopped into 6 pieces (extra whole dates to garnish)
½ cup Coriander, roughly chopped
½ cup Italian parsley, roughly chopped
¼ cup Pine nuts, toasted
- Dressing
2 Lemons, juice of
2 tsp Honey
1 tbsp Red wine vinegar
3 tbsp Olive oil
1 tsp Sumac
1 Garlic clove, minced
- Lime Yoghurt
1 cup Whole-milk Greek yoghurt
1 Lime, grated zest and juice of
½ tsp Flakey salt
1 Garlic clove, minced
Method
- Pre-heat oven to 180°C. Place all crust ingredients in a small bowl and toss to combine.
- Lay fish fillets on a baking tray, drizzle with a little oil then top with the crust and pat down to secure. Place the fish in the oven and cook for around 15-20 minutes or until the fish has cooked through. Meanwhile… combine all rice salad ingredients in a bowl and toss to combine. For the dressing, place all ingredients in a jar with a fitted lid and shake to combine. Dress the rice salad and set aside. For the yoghurt dressing, combine all ingredients in a small bow and whisk to combine. Place in a serving bowl and set aside. When the fish has cooked, place the rice salad and the fish together on a platter and serve with the lime yoghurt on the side. Garnish with extra dates.
Cooking Notes
- This dish can be cooked using any firm white fish. If you are cooking larger fillets, it will need a longer cook than if you use four individual serves.
- Serve with steamed greens or a leafy salad.
