Za'atar-Spiced Barramundi

🥘 Ingredients

• Za'atar Spice
  2 tbsp
• barramundi
  20 oz
• black pepper
• chickpeas
  2 unit
• cooking oil
  2 tsp
• cucumber
  1 unit
• lemon
  2 unit
• olive oil
  4 tbsp
• paper
• parsley
  ½ oz
• salt
  2 tsp, 2 tbsp?
• scallions
  4 unit
• sour cream
  3 tbsp
• tomato
  1 unit
• yogurt
  4 tbsp

🍳 Cookware

• zester
• strainer
• small bowl
• large bowl

1. 

   1

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

   scallions: 4 unit, lemon: 2 unit, chickpeas: 2 unit, cucumber: 1 unit, tomato: 1 unit, parsley: ½ oz
2. 

   2

   Place in a small bowl : yogurt , sour cream and 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 No, salt . Also add black pepper . In a large bowl , combine chickpeas, cucumber, tomato, scallion whites, remaining scallion slivers, parsley, juice from half the lemon, the remaining zest, 1 tsp Za'atar Spice (you'll use the rest in the next step), and 2 tbsp olive oil (for 4 servings, use whole lemon juice, a 2 tsp Za'','Sp, and 4 tbsp olive oil). Season generously with salt (we use 1⁄4 tsp; 1⁄2 for 4) and pepper.

   yogurt: 4 tbsp, sour cream: 3 tbsp, salt: 2 tbsp?, salt: 2 tsp, black pepper, Za'atar Spice: 2 tbsp, olive oil: 4 tbsp
3. 

   3

   Pat barramundi dry with paper towels; season with remaining Za'atar Splendence, salt, and pepper. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add barramundi and cook until cooked through, ⏱️ 4 minutes to ⏱️ 5 minutes ? Actually use "4-6 minutes per side" from source. Place.

   barramundi: 20 oz, paper, cooking oil: 2 tsp
4. 

   4

   Remove from heat.
5. 5

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