by drbabs
View
my 120 recipes »
Photo by drbabs
sticksnscones's Testing Notes:
Expand Collapsedrbabs's Notes:
Expand3 tablespoons toasted sesame seeds Ask a question about this ingredient
2 tablespoons dried lemon thyme (or regular dried thyme) Ask a question about this ingredient
2 tablespoons sumac Ask a question about this ingredient
2 teaspoons sea salt Ask a question about this ingredient
3/4 pounds white fish filets such as snapper, cod or tilapia Ask a question about this ingredient
za'atar seasoning from above Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
2 shallots, minced Ask a question about this ingredient
1 spring onion (or 2 scallions), minced Ask a question about this ingredient
1-2 clove garlic, minced Ask a question about this ingredient
1 750 ml box Pomi chopped tomatoes (or your choice) Ask a question about this ingredient
1 cup dry white wine Ask a question about this ingredient
5 ounces baby spinach, roughly chopped Ask a question about this ingredient
~12 pitted kalamata olives, chopped fine Ask a question about this ingredient
1/2-1 teaspoon red pepper flakes (or aleppo pepper) Ask a question about this ingredient
salt and fresh-ground black pepper to taste Ask a question about this ingredient
2 tablespoons chopped parsley Ask a question about this ingredient
zest of one meyer lemon Ask a question about this ingredient
more toasted sesame seeds Ask a question about this ingredient
1/2 pound pasta of your choice--I used shells. Ask a question about this ingredient
Dry fish filets and sprinkle both sides with za'atar spice rub. You will not use all of it. Some will go into the sauce when cooking and you will probably have some left over.
Ask a question about this stepIn a large saucepan (You will ultimately put the pasta in this pan so it should be large.), heat oil over medium heat, and saute shallots, onions and garlic till soft but not browned, about 3-5 minutes. Pour in tomatoes and wine, and turn up heat so that sauce comes to low boil. Reduce heat to low and simmer until slightly reduced, about 5 minutes. Stir in about a tablespoon of za'atar and add spinach, stirring till wilted.
Ask a question about this stepBoil salted water for pasta. While water is coming up to boil, cut fish into 1 inch pieces, and put fish and seasoning into tomato sauce. Stir so that fish pieces are completely covered. Stir in chopped kalamata olives and red pepper flakes (or aleppo pepper).
Ask a question about this stepCook the pasta to just al dente. Drain pasta, reserving about 1/4 cup of pasta water in case you need it for the sauce (I didn't.). Stir pasta into sauce, taking care to leave fish in rather large chunks. Taste and adjust seasoning. You may want to add salt and pepper or more za'atar seasoning.
Ask a question about this stepTo serve, spoon pasta with sauce onto plate and sprinkle with chopped parsley, lemon zest and sesame seeds.
Ask a question about this stepFoodily.com? How cool! I hope you enjoy it--thanks so much for letting me know!
A great combination and a very easy recipe. I had almost everything in stock except all the za'atar ingredients. So I substituted Penzy Spices's Tuscan Sunset mix, which turned out great. I used tilapia, which cooked up quickly. We liked the chunks of fish idea. Didn't have white wine, so substituted 1/4 cup cooking sherry and 3/4 cup water -- turned out fine. The chopped parsley, lemon zest and sesame seeds at the end are a fabulous way to plate this up -- don't forget them! Thanks for the recipe!
Thanks for commenting! I'm so glad you liked it. Za'atar is my new favorite seasoning, but I bet the Tuscan Sunset blend was really good, too!
This looks sensational. Definitely on the must-try, no, the "make this ASAP" list. Stay tuned. . . . ;o)
A great idea!
Looks great, drbabs!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Not wanting to make a trip to the store today, I literally typed: fish, spinach, pasta into Foodily.com and this came up! I have some frozen mahi mahi filets, and I just made some za'atar for another dish. I may sprinkle some feta cheese over it too and use that up. Thanks for the tasty, healthy, recipe - and avoiding a trip to the store!