Equipment
Ingredients
Za'atar Cod
- 300 g cod fillets, thawed if frozen, boneless
- 15 g za'atar spice blend
- 15 ml olive oil
- 15 ml olive oil
- 2 g kosher salt
Zesty Relish
- 10 g fresh parsley, finely chopped
- 30 g red onion, finely diced
- 15 g capers, drained and roughly chopped
- 2 g lemon zest, freshly grated
- 15 ml lemon juice, freshly squeezed
- 30 ml extra virgin olive oil
- 1 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
In a small mixing bowl, combine the chopped parsley, finely diced red onion, chopped capers, lemon zest, lemon juice, extra virgin olive oil, salt, and black pepper. Stir well and set aside to let the flavors meld.
In a separate shallow dish, mix the za'atar spice blend, 15ml of olive oil, and kosher salt until it forms a thick, spreadable paste.
Pat the cod fillets thoroughly dry using paper towels. Evenly rub the za'atar paste over the top and sides of each fillet.
Heat the remaining 15ml of olive oil in a medium skillet over medium-high heat. Once the oil shimmers, place the cod fillets in the pan. Cook undisturbed for 3 to 4 minutes until a crust forms, then carefully flip using a fish spatula. Cook for an additional 2 to 3 minutes until the internal temperature reaches 63C or 145F.
Transfer the cooked cod fillets to serving plates. Spoon the zesty relish generously over the top of the fish and serve immediately.
Chef's Notes
- Because za'atar contains sesame seeds and dried herbs, it can burn easily over excessively high heat. Keep a close eye on the skillet and adjust the temperature downward if you smell burning rather than toasting.
- Patting the fish dry is critical. Any surface moisture will create steam in the pan, preventing the za'atar paste from adhering and stopping a good crust from forming.
- For the best relish texture, use a sharp knife to hand-chop the ingredients rather than a food processor, which can bruise the parsley and turn the mixture into a muddy paste.
Storage
Refrigerator: 2 days — Store the relish and the cod in separate airtight containers.
Reheating: Reheat the cod gently in a skillet over low heat just until warmed through to preserve the crust. Serve the relish cold or at room temperature.
