Za’atar is one of the most popular herb mixtures in the whole of the Levant. The mixture's national identity is fiercely challenged by both Palestinians and Israelis. Who knew that this wild herb could be dipped in politics, too?
- Yotam Ottolenghi's gigli with chickpeas and za'atar
- How za'atar became a victim of the Israeli-Palestinian conflict
- Yotam Ottolenghi and Sami Tamimi talk Jerusalem, recipes and passports
2 tbsp za’atar
3 tbsp olive oil, plus extra for frying
4 seabass or seabream fillets, skin on (or a different firm white fish)
For the salsa
20g Kalamata olives, pits removed, roughly chopped
2 preserved lemons, roughly chopped
4-5 green pickled chilies, thinly sliced
15g golden sultanas
25g coriander, roughly chopped
2 tbsp olive oil
Salt and black pepper
Season each piece of fish with salt.
Mix the za’atar with the olive oil in a small bowl to create a paste. Smear this paste over the sea bass pieces, ensuring they are well coated. Place in a non-reactive container and leave to marinade in the fridge for a few hours or overnight.
For the salsa, place all the ingredients in a bowl, mix well and season to taste with salt.
Heat a large frying pan over medium heat, then drizzle in 1-2 tbsp of olive oil.
Fry the fish, skin side down first for 2-3 minutes or until golden-brown, then flip the fish pieces over and fry for 1-2 minutes more.
Arrange the fish on a flat serving plate and spoon a generous amount of salsa over it.