Za’atar-Spiced Barramundi

🥘 Ingredients

• barramundi
  2 fillets
• black pepper
  1 pinch
• chickpeas
  1 can
• cooking oil
  1 tbsp
• cucumber
  1 unit
• lemon
  1 unit
• olive oil
  2 tbsp
• parsley
  ½ cup
• salt
  ¼ tsp
• scallions
  2 stalks
• sour cream
  2 tbsp
• tomato
  1 unit
• water
  1 tbsp
• yogurt
  1 c
• za'atar spice
  2 tsp

🍳 Cookware

• small bowl
• large bowl
• large pan

1. 

   1

   barramundi chickpeas cucumber cooking oil lemon olive oil parsley salt scallions sour cream tomato water yogurt za'atar spice black pepper

   barramundi: 2 fillets, chickpeas: 1 can, cucumber: 1 unit, cooking oil: 1 tbsp, lemon: 1 unit, olive oil: 2 tbsp, parsley: ½ cup, salt: ¼ tsp, scallions: 2 stalks, sour cream: 2 tbsp, tomato: 1 unit, water: 1 tbsp, yogurt: 1 c, za'atar spice: 2 tsp, black pepper: 1 pinch
2. 

   2

   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. Quarter the remaining cucumber lengthwise, then cut crosswise into ½-inch-thick pieces. Dice tomato into ½-inch pieces. Finely chop parsley.
3. 

   3

   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 black 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, and 2 TBSP olive oil. Season generously with salt and black pepper.
4. 

   4

   Pat barramundi dry with paper towels; season all over with remaining za'atar spice, salt, and black pepper. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add barramundi and cook until opaque and cooked through ⏱️ 5 minutes per side. Remove from heat.
5. 5

   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.