Za'atar Fish with Pinenut Dressing and Hummus
Photography by Photography by Aaron McLean.
Serves: 6
INGREDIENTS
6 x 180 gram fillets of firm white fish
1⁄2 cup za’atar
Hummus
200 grams chickpeas
2 tablespoons bicarbonate of soda (baking soda)
3 cloves garlic, peeled and left whole
1 bay leaf
juice of 2-3 lemons plus zest of 1 lemon
2 cloves garlic, crushed 3 tablespoons tahini
Dressing
1 cup pine nuts, toasted and roughly chopped
1 cup flat leaf parsley, chopped 1⁄2 red onion, finely chopped
1 mild red chilli, seeded and finely chopped
1/3 cup olive oil 2 teaspoons pomegranate molasses
2 tablespoons lemon juice plus zest of 1 lemon
METHOD
Soak the chickpeas overnight in cold water with the baking soda. Next day, drain, thoroughly rinse and place in a large pot with the whole garlic and bay leaf. Cover with cold water to 6cm above the chickpeas.
Bring to the boil then lower the heat and simmer for approx. 1 1⁄2 hours or until the chickpeas are falling apart and most of the water has evaporated. Remove the bay leaf and put the chickpeas in a food processor with the remaining ingredients and blend until smooth. Season to taste and add more lemon juice if needed.
Combine all the ingredients for the dressing in a bowl, season to taste.
Preheat the oven to 200oC
Heat a sauté pan with a little oil until hot. Brush the fish with the oil then sprinkle with za’atar. Quickly brown the fish on one side then turn over.
Place the fish in the oven and roast until just cooked through. To serve: Divide the hummus between 6 serving plates. Place a fillet of fish on top and spoon over the dressing. Serves 6
Za’atar: an Arabic spice mix made from thyme, sumac, salt and sesame seeds
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.