The weekend summer farmers markets are in full bloom. The joy of sourcing local ingredients is sweet and satisfying. Not everything is local though so it’s a journey to get to totally local sourced for the mind and body.
This was a beautiful Cod fillet and my Za’atar is home made with thyme and oregano that I have grown and dried. Saw a stand at the farmers market selling Za’atar and Olive oil which I am sure would be amazing to use. So if you are not making it at home buy from the local farmers and small businesses.
The tomatoes were just ripe and vibrant and ready to cut so I kept it simple with fresh mint and lemon juice.
The fresh zucchini
also called for simplicity so it has been sautéed with a touch of cumin and
fresh large green onions.
This plate reminds
me of what good clean and abundant food this earth has given us to respect,
enjoy and feed our souls.
Fish and Marinade
Cod filet – 1
Za’atar – 2 tbsp
Lemon zest – 1 tsp
Good olive oil – 1 tbsp
Salt if needed
2 cups cooked rice
1 large zucchini
1 small yellow or spring onion
1 tsp cumin
1 tsp mustard seeds
1 tsp red chili powder
1 tbsp olive oil
A couple of yellow and red
Handful of fresh mint
Juice of one lemon
Lemon zest ( use the same
lemon to zest)
Celtic sea salt – a sprinkle
Heat the oven to 400 degrees
Coat the fish with the marinade ingredients and set aside for 15 mins.
Chop up the Zucchini in small pieces and slice the onions
Heat the olive oil and add cumin and mustard seeds. Once they pop, add the onions.
Sauté the onions until they soften, add the red chili powder and the zucchini.
Sauté for a few minutes until the zucchini is just tend.er Salt to taste and add the rice.
It will take a couple of minutes to combine and heat everything through.
Prepare the tomato salad by chopping the fresh ingredients and combining through with the salt and lemon juice.
Bake the fish for 10 mins in a 400 degree oven.
I have not been to Angie’s Fiesta for a while and looking forward to joining Angie and Ai
We are waiting for spring on the east coast so patiently but it keeps testing our patience. The first day of spring has come and gone bringing beautiful snow with it…..cold days, blossoms annoyed to be out in this cold and leaves struggling to show their faces.. I am trying to brighten up the “almost spring” spirit with some amazing fresh ingredients and flavorful spices like Za’atar.
Za’atar is a blend of herbs and seeds often used in the Middle Eastern cooking. I bought my Za’atar mix from a local middle eastern store but you can always make it at home and use your variations of this herb and spice blend. Typically, za’atar is a blend of dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt. Mine also included roasted flour.
The lemon zest is a key ingredient enhancing the flavors so beautifully so don’t skip that.
The chicken comes out tender and juicy, and you can prep this recipe a day or 2 ahead on time, keeping it in the fridge until you are ready to roast
The cauliflower steak is also as simple as it can be, sliced, sprinkled with the spice blend and roasted until brown. It is a delicious, healthy and gluten-free side for any occasion.
I do tend to make and store a lot of fermented foods so served it with a side of grated Daikon radish pickle. You can find some of my pickle recipes on my blog
Make some knife incisions or cuts in the chicken pieces for the marinade to get in. Pat dry.
Mix all the ingredient together for the chicken and rub it in the chicken pieces thoroughly.
Store overnight or longer
Roast at 400 degrees for 45 -55 minutes until golden brown
Slice the cauliflower like large steak pieces
Sprinkle with the Zataar spice and some grapeseed oil on both sides.
Roast at 400 degrees for 30 mins or until browned slightly
You can serve this with a salad or pickles. I have here some Diakon Pickle with fresh radishes and an arugula walnut pesto ( will post the recipe soon).
This is a fun week for another reason. There is a fab party at Angie’s Fiesta Friday and I am co-hosting with Petra. Petra’s blog has one of the most creative recipes with fresh ingredients that I have seen and so do check it out!