Zaatar Crusted Snapper with Brown Rice, Date & Herb Salad

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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.  


  • Fish and Crust 
  • 4 x 200 g 4 x 200 (or 800g) Snapper or any firm white fish fillet

  • 4 tbsp 4 Za’atar

  • 4 tbsp 4 Bread crumbs (fresh if available)

  • 2 tbsp 2 Olive oil

  • Salt

  • 1 1 Lemon, zest of

  • Brown Rice, Date and Herb Salad 
  • 2 cups 2 Brown rice, cooked to packet directions

  • 8 8 Medjool dates, pitted and chopped into 6 pieces (extra whole dates to garnish)

  • ½ cup ½ Coriander, roughly chopped

  • ½ cup ½ Italian parsley, roughly chopped

  • ¼ cup ¼ Pine nuts, toasted

  • Dressing 
  • 2 2 Lemons, juice of

  • 2 tsp 2 Honey

  • 1 tbsp 1 Red wine vinegar

  • 3 tbsp 3 Olive oil

  • 1 tsp 1 Sumac

  • 1 1 Garlic clove, minced

  • Lime Yoghurt 
  • 1 cup 1 Whole-milk Greek yoghurt 

  • 1 1 Lime, grated zest and juice of

  • ½ tsp ½ Flakey salt

  • 1 1 Garlic clove, minced


  • 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.