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Za'atar-Spiced Barramundi
with Farro-Zucchini Salad & Pink Lemon Yogurt Sauce
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Time35-45 mins
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Servings4
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NutritionEst. 440 calories
In this Middle Eastern-inspired recipe, barramundi seasoned with za’atar pairs perfectly with a tender squash and warm grain salad. It all comes together with dollops of yogurt sauce, brightened with the juice of a pink lemon.
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fresh
ingredients
Title
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4 Skin-On Barramundi Fillets
- ¾ cup Semi-Pearled Farro
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2 Tbsps Pickled Peruvian Peppers
- 3 oz Radishes
- 1 Pink Lemon
- 1 clove Garlic
- ½ cup Plain Greek Yogurt
- 2 Zucchini
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the zucchini lengthwise, then cut crosswise into 1/4-inch- thick pieces. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Place in a bowl and drizzle with olive oil; season with salt and pepper.
3
Make the yogurt sauce:
While the farro continues to cook, in a bowl, combine the yogurt, the juice of 2 lemon wedges, as much of the garlic paste as you’d like, and a drizzle of olive oil. Season with salt and pepper to taste.
4
Cook the zucchini:
While the farro continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces and up to half the za’atar seasoning; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Transfer to a bowl and cover with aluminum foil to keep warm. Wipe out the pan.
5
Cook the fish:
Pat the fish dry with paper towels; season on both sides with salt, pepper, and as much of the remaining za’atar seasoning as you’d like. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 4 to 5 minutes on the first side, or until lightly browned and crispy. Flip and cook 2 to 3 minutes, or until cooked through. Turn off the heat.
6
Make the salad & serve your dish:
While the fish cooks, to the pot of cooked farro, add the cooked zucchini, seasoned radishes, peppers, the juice of the remaining lemon wedges, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Season with salt and pepper to taste. Serve the cooked fish over the salad. Serve the yogurt sauce on the side. Enjoy!
1
Cook the farro:
Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the zucchini lengthwise, then cut crosswise into 1/4-inch- thick pieces. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Place in a bowl and drizzle with olive oil; season with salt and pepper.
3
Make the yogurt sauce:
While the farro continues to cook, in a bowl, combine the yogurt, the juice of 2 lemon wedges, as much of the garlic paste as you’d like, and a drizzle of olive oil. Season with salt and pepper to taste.
4
Cook the zucchini:
While the farro continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces and up to half the za’atar seasoning; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Transfer to a bowl and cover with aluminum foil to keep warm. Wipe out the pan.
5
Cook the fish:
Pat the fish dry with paper towels; season on both sides with salt, pepper, and as much of the remaining za’atar seasoning as you’d like. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 4 to 5 minutes on the first side, or until lightly browned and crispy. Flip and cook 2 to 3 minutes, or until cooked through. Turn off the heat.
6
Make the salad & serve your dish:
While the fish cooks, to the pot of cooked farro, add the cooked zucchini, seasoned radishes, peppers, the juice of the remaining lemon wedges, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Season with salt and pepper to taste. Serve the cooked fish over the salad. Serve the yogurt sauce on the side. Enjoy!
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