Method

Heat oven to 200°C. 

Place fish on a baking paper-lined tray. Drizzle with a little olive oil and sprinkle approx. 1 tsp of za’atar over the fish and put aside.

Mix 1 tsp of za’atar, chopped pistachio nuts, olive oil, chilli, lemon juice, crushed capers, garlic and Italian parsley in a large bowl.

Divide mix into 4 and spread over top of the fish.

Place the finely sliced lemon (careful to remove any seeds) and layer 3-4 slices over the top of each fillet. Season with salt and pepper.

Place fish in oven and roast for 8-10 mins.

While the fish is cooking, discard any residual liquid off the yoghurt. Place in a serving bowl, sprinkle with sumac.

Remove fish from the oven and serve with yoghurt mix to one side.

Ingredients

4 firm fillets fish (you can use any firm fish. We love Snapper!)

1 packet of Besaha za’atar

½ cup shelled pistachio nuts, roughly chopped

2 Tbsp olive oil

½ fresh chilli, finely sliced (optional)

1 Tbsp lemon juice

1 Tbsp capers, roughly chopped

1 clove garlic, crushed

1 bunch Italian parsley, roughly chopped

1 lemon, cut in half then thinly sliced

To serve:

1 cup Zany Zeus Greek yoghurt

¼ tsp sumac