Za’atar Spiced White Fish
Using za'atar to coat a mild white fish really allows its herby, savory flavor to shine. This meal takes inspiration from the Mediterranean with a side dish of
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Cooking tools:
- Oven
- Saucepan
- Baking sheet
- Whisk
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Serving platter
Ingredients
- 1 cup Bulgur, uncooked
- 1 Lemons, wedges
- 1 lb Fish, any flaky white variety (like tilapia, cod, or snapper)
- 1 Tbsp Oil, olive
- 1 Tbsp Za'atar
- 1 Tbsp Lemon juice
- 1 Tbsp Vinegar, apple cider
- 1 tsp Mustard, Dijon
- 3 Tbsp + 2 Tbsp Oil, olive
- 1 lb Eggplants, Chinese or Japanese, cubed (sub Italian eggplant)
- 3/4 cup Parsley, curly-leaf, chopped
- 8 leaves Mint, fresh, finely chopped
- 1/4 cup Pistachios, shelled (sub pine nuts)
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