Za’atar Slow-Baked Fish
Jan
Ah Za’atar! That endlessly versatile and most delicious of condiments. Use it here, use it there, use it almost everywhere. On fish? Why not!? A tangy mix of wild thyme and sumac, a dash of saltiness, a hint of citrus, Za’atar is the taste of summer and is practically begging to go on a juicy slow-baked fillet of fish. A squeeze of lemon juice on top and … excuse me, I’m drooling over the keyboard again…
Ingredients
2 white fish fillets
1 Tablespoon Brazen Za’atar
1 Tablespoon Olive oil
zest of one lemon
Method
Preheat oven to 130 degrees.
Line a baking dish with baking paper. Brush with 1/2 tablespoon oil.
Place fish fillets on the baking paper. Mix remaining oil, Brazen Za’atar and lemon zest in a small bowl. Spread mixture over fillets, dividing equally.
Let stand 10 minutes to allow flavours to meld.
Bake fish until just opaque in centre, 15-18 minutes. It should feel just firm to the touch.
Serve with lemon wedges and seasonal vegetables of choice.