Za’atar Spiced White Fish
with roasted eggplant and bulgur salad
Using za'atar to coat a mild white fish really allows its herby, savory flavor to shine. This meal takes inspiration from the Mediterranean with a side dish of warm eggplant and grain salad.
Smarts: If you're making Thursday's meal, be sure to make a double batch of bulgur tonight.
- Bulgur, uncooked - 1 cup
- Lemons - 1 , wedges
- Fish, any flaky white variety - 1 lb (like tilapia, cod, or snapper)
- Oil, olive - 1 Tbsp
- Za'atar - 1 Tbsp
- Lemon juice - 1 Tbsp
- Vinegar, apple cider - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Oil, olive - 3 Tbsp + 2 Tbsp
- Eggplants, Chinese or Japanese - 1 lb , cubed (sub Italian eggplant)
- Parsley, curly-leaf - 3/4 cup , chopped
- Mint, fresh - 8 leaves , finely chopped
- Pistachios, shelled - 1/4 cup (sub pine nuts)
Cook bulgur - (If prepping right before cooking, get oven heating first; double if making Thursday’s meal.) Combine bulgur with 2x the amount of water (or use stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. (Can be done up to 5 days ahead)
Make dressing - Whisk together lemon juice, vinegar, mustard, and first portion of olive oil (for salad). (Can be done up to 5 days ahead)
Eggplant - Cube eggplant. (Can be done up to 5 days ahead)
Fish - Rinse and pat dry. Brush on both sides with olive oil (portion for fish) and season with za’atar and some salt and pepper.
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Heat oven to 425F / 218C degrees.
Toss eggplant with second portion of olive oil (for salad) and season with some salt. Spread out on a sheet pan.
Bake eggplant until nearly tender, 10 to 15 minutes.
Remove eggplant from oven and turn with a spatula. Move eggplant to the center of the pan and arrange fish around the edges.
Return pan to oven and continue roasting until eggplant is very tender and fish is flaky and opaque, 10 to 15 minutes more.
In a mixing bowl, combine roasted eggplant and dressing. Stir in bulgur (reserve half if doubled), parsley, mint, and pistachios. Season with some salt and pepper.
Serve fish with salad on the side and lemon wedges for squeezing over everything. Enjoy.