Za’atar-Spiced Barramundi

Name: Za’atar-Spiced Barramundi with Chickpea Salad & Lemon Scallion Yogurt Sauce
Yield: 2 servings
Ingredients: 1 1/2 tbsp Sour Cream; 1 Chickpeas; 1 Lemon; 2 tbsp Greek Yogurt; 10 oz Barramundi; 1 Tomato; 1/4 oz Parsley; 2 unit Scallions; 1 Cucumber; 1 tbsp Za'atar Spice; 2 tbsp Olive Oil, tbsp; 1 tsp Salt, tsp; 2 tsp Cooking Oil, tsp; tsp Black Pepper, tsp

with Chickpea Salad & Lemon Scallion Yogurt Sauce

By Recipe0 System

We love the tart, nutty complexity of Middle Eastern za’atar spice! In this savory dish, the beloved blend adds depth of flavor to tender pan-seared barramundi. A bright, creamy lemon yogurt sauce complements the tangy seasoning, while fresh tomato and cucumber shine in a chickpea salad with parsley and lemon. It’s hearty without feeling heavy, and sure to delight your taste buds bite after bite!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
1 Chickpeas
1 Lemon
2 tbsp Greek Yogurt
10 oz Barramundi
1 Tomato
1/4 oz Parsley
2 unit Scallions
1 Cucumber
1 tbsp Za'atar Spice
2 tbsp Olive Oil, tbsp
1 tsp Salt, tsp
2 tsp Cooking Oil, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens; finely chop half the greens. Zest and quarter lemon. Drain and rinse chickpeas. Halve cucumber crosswise; save one half for another use (for 4 servings, use whole cucumber). Quarter cucumber lengthwise, then cut crosswise into 1⁄2-inch-thick pieces. Dice tomato into 1⁄2-inch pieces. Finely chop parsley.
2

In a small bowl, combine yogurt, sour cream, chopped scallion greens, a squeeze of lemon juice, and a pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

In a large bowl, combine chickpeas, cucumber, tomato, scallion whites, sliced scallion greens, parsley, juice from half the lemon, remaining lemon zest, 1 tsp Za’atar Spice (you’ll use the rest in the next step), and 2 TBSP olive oil (for 4 servings, use juice of a whole lemon, 2 tsp Za’atar Spice, and 4 TBSP olive oil). Season generously with salt (we used 1⁄4 tsp; 1⁄2 tsp for 4) and pepper.
3

Pat barramundi* dry with paper towels; season all over with remaining Za’atar Spice, salt, and pepper.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi and cook until opaque and cooked through, 4-6 minutes per side. Remove from heat.
4

Divide barramundi and chickpea salad between plates. Squeeze as much remaining lemon juice over barramundi as you like. Drizzle everything with yogurt sauce and serve.

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