MAIN DISHES
Crusted Zaatar Red Snapper over Orange Blossom
This method of crusting the fish can literally be used on just about all fresh water or ocean fish so don’t feel limited to apply it to only Snapper!
HERO INGREDIENT
Orange Blossom
The only state flower that is used to make perfume is the orange blossom.
4
SERVES
30 min
TIME
EASY
LEVEL
ADD TO RECIPE BOX
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Ingredients

Ingredients:

For the potato purée:

2 large Yukon gold potatoes, peeled, rinsed and roughly chopped

1 tablespoon butter

1 clove of garlic, peeled and chopped

½ small yellow onion, chopped

1 spring of fresh rosemary, discard twig and chop green leaves

½ teaspoon rock salt

cup light cream or double cream

1 egg

1 tablespoon chopped fresh parsley

1 tablespoon orange blossom water

For the fish:

4x 100/150g fillets of Red Snapper, deboned, skinless, pounded flat

Zest from half an orange

1 cup fresh zaatar, chopped

1 cup Panko breadcrumbs

Toothpicks

Rocket leaves, cleaned

Method

Start with the Purée:

1. Preheat oven to 190 degrees Celsius.

2. In a medium pot, place chopped potatoes in cold water. Bring to boil then add salt. Boil for 8 - 10 minutes, or until potatoes are tender. Drain the potatoes and place them back into the pot. 

3. Add butter, garlic, and onion to the pot and sauté for 5 minutes. Turn the heat off and cool mixture for 10 minutes. 

4. Add rosemary, rock salt, cream, egg, parsley, and orange blossom water using a hand blender or blender. Purée until it is creamy and soft, with no chunks inside. If you find that it becomes too thick, keep mixing with a fork in between blends and add a touch more of cream.

5. Transfer to a small pan, this could be glass, and heat for 15 minutes on a middle rack of the oven. The top of the potato purée should brown up a bit. Cool for at least 10 minutes before serving.

For the Fish:

1. Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.

2. Pat all fillets dry with a paper towel.  Sprinkle the zest evenly over the fillets. Do the same with a pinch of salt and pepper. Set aside.

3. In a deep plate or dish, mix the panko crumbs with the fresh zaatar.

4. Press the fish fillet pieces over the panko crumbs mixture; this will give the fish a nice textured crunch. Roll each piece and secure with a toothpick. Place on a well-greased non-stick wire baking tray. Place in oven center rack and bake for 15 to 20 minutes depending on how well cooked you want your fish. Spray with a touch of olive oil/cooking butter spray so it does not burn, you want a beautiful golden brown color.

Take note! This recipe uses the following:
PARSLEY LEAVES
FRESH
ZAATAR LEAVES
FRESH
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