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Za’atar-Spiced Barramundi
with Marinated Vegetable & Farro Salad
30 MIN
2 Servings
From the Test Kitchen
To give a vibrant Middle Eastern twist to the shallot and honey dressing for our barramundi, we’re stirring in bright, flavor-packed za’atar (which highlights oregano, thyme, and sumac, a citrusy spice made from ground berries). It’s all served over a bright, vegetable-filled grain salad.
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NutritionPER SERVING
-
Calories680 Cals (est.)
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fresh
ingredients
Title
-
2 Skin-On Barramundi Fillets
- ½ cup Semi-Pearled Farro
- 2 Persian Cucumbers
- 3 oz Radishes
- 1 clove Garlic
- 1½ oz Feta Cheese
- 1 Shallot
- 1 Tbsp Honey
-
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
- 1 Lime
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & marinate the shallot:
While the farro cooks, wash and dry the fresh produce. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Halve the cucumbers lengthwise; thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). Place in a medium bowl and top with the juice of 2 lime wedges; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
3
Marinate the vegetables:
In a large bowl, combine the sliced radishes and cucumbers, lime zest, the juice of the remaining lime wedges, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.
4
Cook the fish:
While the vegetables marinate, pat the fish dry with paper towels. Season on both sides with salt, pepper, and half the za’atar seasoning. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes, or until lightly browned. Flip and cook 2 to 3 minutes, or until browned and cooked through. Turn off the heat.
5
Make the dressing:
While the fish cooks, to the bowl of marinated shallot, add the honey (kneading the packet before opening) and remaining za’atar seasoning. Whisk in 1 tablespoon of olive oil until thoroughly combined; season with salt and pepper to taste.
6
Finish & serve your dish:
To the pot of cooked farro, add the marinated vegetables (including any marinating liquid) and cheese (crumbling before adding). Stir to combine; season with salt and pepper to taste. Serve the finished farro topped with the cooked fish and dressing. Enjoy!
1
Cook the farro:
Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & marinate the shallot:
While the farro cooks, wash and dry the fresh produce. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Halve the cucumbers lengthwise; thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). Place in a medium bowl and top with the juice of 2 lime wedges; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
3
Marinate the vegetables:
In a large bowl, combine the sliced radishes and cucumbers, lime zest, the juice of the remaining lime wedges, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.
4
Cook the fish:
While the vegetables marinate, pat the fish dry with paper towels. Season on both sides with salt, pepper, and half the za’atar seasoning. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes, or until lightly browned. Flip and cook 2 to 3 minutes, or until browned and cooked through. Turn off the heat.
5
Make the dressing:
While the fish cooks, to the bowl of marinated shallot, add the honey (kneading the packet before opening) and remaining za’atar seasoning. Whisk in 1 tablespoon of olive oil until thoroughly combined; season with salt and pepper to taste.
6
Finish & serve your dish:
To the pot of cooked farro, add the marinated vegetables (including any marinating liquid) and cheese (crumbling before adding). Stir to combine; season with salt and pepper to taste. Serve the finished farro topped with the cooked fish and dressing. Enjoy!
Tips from Home Chefs