Broiled Red Snapper w/ Za’atar Salsa Verde

This broiled red snapper with za’atar is seared to perfection, then topped with a burst of fresh herbs, lemon, and toasted pine nuts. Simple, vibrant, and packed with flavor in every bite

Prep List

• Pine nuts x 2 tbsp

• Red snapper fillets x 4 x skin-on, boneless, patted dry (~6-oz)

• Kosher salt and freshly ground pepper to taste

• Coriander x ½ tsp, ground

• Olive oil x 1/4 cup (for the fish) + 3/4 cup (for the sauce)

• Cilantro x 1/2 cup, finely chopped

• Parsley x 1/2 cup, finely chopped

• Garlic x 1 clove, finely minced

• Za’atar x 2 tsp

• Crushed red pepper flakes x ¼ tsp

• Lemon juice x 1 tbsp freshly squeezed

Recipe

• Over medium-low heat toast pine nuts in a dry skillet shaking the pan often, until lightly browned and fragrant (~3 min). Transfer to a cutting board. Let cool then roughly chop.

• Preheat broiler. Season flesh of snapper with salt and pepper, then season with coriander.

• Drizzle 2 tbsp oil onto baking sheet and set fish skin side up on sheet.

• Drizzle skin side with 2 tbsp. oil then season with salt and pepper.

• Transfer to oven and broil until skin is crispy and well browned and fish is cooked through (~8–10 min). Remove fish from oven and let rest 5 minutes.

• Meanwhile, mix together sauce. In a small bowl combine cilantro, parsley, garlic, za’atar, red pepper flakes, and ½ cup oil. Season with salt and pepper to taste.

• Transfer fish to serving plates placing skin side up.

• Stir lemon juice and pine nuts into salsa verde and spoon over fish. Serve immediately.