Levantine cuisine · Fish & Seafood

Samak bi Zaatar

Fish fillet coated with fresh zaatar, olive oil and lemon and baked briefly at high heat.

Ingredients · for 4 servings

• 800 g sea bass fillet
• 150 g fresh zaatar leaves (or marjoram and thyme in equal parts as substitute)
• 4 cloves garlic
• 2 lemons
• 6 tbsp olive oil
• 1 tsp sumac
• 1 onion
• Salt, pepper

Instructions

1. Divide the fillets into four pieces, pat dry, season with salt and pepper and drizzle with the juice of half a lemon; let sit for 10 min.
2. Pick the zaatar leaves from the stems, roughly chop and blend with the finely grated garlic, 4 tbsp olive oil, the sumac and a pinch of salt into a thick green paste.
3. Cut the onion into thin rings and spread over the bottom of an oiled baking dish.
4. Place the fish skin-side down on top and spread the zaatar paste evenly over the tops.
5. Bake in the oven preheated to 220 °C for 12–14 min. until the herb crust smells deep green and the fish is just opaque at its thickest point.
6. Drizzle with the remaining olive oil and the juice of the second lemon and serve immediately with warm flatbread.