— CNP

Blue Eye Trevalla with Za’atar Crust

Za’atar blends vary but the mix of fragrant herbs (thyme, oregano) with sumac’s citric tang and the texture of sesame seeds, makes it a great thing to dredge fish in before frying.

Serves 2

2 fillets of blue eye (skin scored)
2 tbsp za’atar
1 tbsp flour
sprinkle sea salt
sprinkle black pepper
1 tbsp olive oil
1-2 tbsp chopped parsley, juice of half a lemon to finish

Put the za’atar, flour, salt and pepper into a dish and mix. Dredge the fillets in the za’atar mixture and fry in olive oil, skin side first. Turn fish over after a few minutes (once skin is crispy) and seal the flesh side til the crust is crisp. I then take the pan off the heat, put a lid on and steam the fish til they’re just cooked — you lose some of the crispiness that way, but retain more moisture in the flesh and don’t stink out the kitchen with fried fish smell. You could also seal and then finish in a low oven. Garnish with lemon and parsley and serve (with asparagus, green beans, salad, potatoes whatever).