While there are a variety of za’atar spice blends, the majority of them include oregano, thyme, sumac and sesame seeds, making it a great short cut ingredient that imparts a lot of flavor. Za’atar, lemon zest and pistachio are mixed with panko to coat the halibut, giving this mild fish plenty of delicious fresh flavor with a crunch.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 lemon
- 3 bunches broccolini (about 1 1/2 pounds), trimmed
- 5 tablespoons extra-virgin olive oil
- Kosher salt
- 1/4 teaspoon red pepper flakes
- 1/2 cup unsalted roasted pistachios
- 1/4 cup panko
- 2 tablespoons za’atar
- 4 6- to 7-ounce skinless halibut fillets
Instructions
- Place a rimmed baking sheet in the center of the oven and preheat to 450˚ F. Grate the lemon zest and set aside. Cut the lemon into 4 wedges and add to a large bowl along with the broccolini, 2 tablespoons olive oil, 1/2 teaspoon salt and the red pepper flakes. Toss to coat. Spread on the hot baking sheet and roast until crisp-tender and charred, flipping halfway through, 15 to 20 minutes.
- Meanwhile, pulse the pistachios in a food processor until finely chopped. Add the reserved lemon zest, panko, za’atar and 1/2 teaspoon salt; pulse to combine. Transfer to a shallow bowl. Press the halibut fillets in the pistachio mixture, turning to fully coat all sides.
- Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium heat until hot. Add the halibut and cook, turning once, until golden brown, about 4 minutes per side.
- Season the halibut with salt and divide among plates. Serve with the roasted broccolini and lemon wedges.
Nutrition Facts
| Calories | 460 |
| Total Fat | 24 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 85 milligrams |
| Sodium | 782 milligrams |
| Carbohydrates | 22 grams |
| Dietary Fiber | 7 grams |
| Protein | 41 grams |
| Sugar | 5 grams |
Reviews
Absolutely one of the best seafood dishes I’ve made in a long time! Company worthy – wouldn’t/didn’t change a thing. Thanks so much for the recipe!