Pan Seared Za’atar Snapper
A simple delicious one-pan meal that comes together quickly that all in your family will love! Pan Seared Za’atar Snapper is a healthy Mediterranean meal that bursts with flavor! The fresh tomato sauce with the sweet and savory za’atar spice, cumin, and coriander permeate the snapper to make each bite so flavorful you won’t stop eating! Add a little bit of fresh lemon and you have the perfect meal for your family and friends!
What Is Za’atar?
Za’atar is a Middle Eastern spice blend that has a very diversified use and tremendous flavor. It is part of a Mediterranean diet that has been hailed as the healthiest diet for many years.
Za’atar almost always has toasted sesame seeds, salt, and sumac, a spice that has a pleasant flavor with a citrusy undertone. It also typically has dried thyme, oregano, and/or marjoram. As with most other spice blends, you will find each region and family will have their own additional ingredients to make it their own. Personally, I just stick with McCormick’s.
The uses of Za’atar are unending. The most common uses are sprinkling some over hummus, Labneh or baba ganoush, or as a seasoning or rub for meats like fish, chicken, beef, and lamb.
Pan Seared Za’atar Snapper
Fish fillets can be tricky at times to sear in a skillet. For this recipe you are not looking for crispy skin, so a non-stick skillet will work just fine. Here’s some tips to help make this perfect!
Pro Tips
Prepping the Fish. After scaling the fish, use paper towels to dry it as completely as you ca. Place the fillets in the fridge for 20 minutes and up to 60 minutes. This will help dry it out so it won’t stick.
The Right Time to Salt. Most meats you can season with salt and pepper and let it rest until you’re ready to cook. Not so with pan searing fish. The excess water the salt draws out will cause the fish to stick to the pan. So only salt one side just as you’re ready to place it in the pan. Don’t salt the side facing up until you’re ready to flip the fillet.
Tent the Meat. Tenting the meat will help it to retain much of its heat. Otherwise, when you return it to the pan, either the sauce will get overcooked or the fish will, or both.
What Can I Serve with Pan Seared Za’atar Snapper?
Here are my recipes for the soups, salad, and salad dressing to have the complete Olive Garden experience. As mentioned earlier, these are hands-down better than Olive Garden’s versions!
Feta Spinach and Artichoke Dip
Simple Greek Tomato and Cucumber Salad
What Are Some Variations for Pan Seared Za’atar Snapper?
Pan Seared Za’atar Snapper is a family favorite as is. However, here are a few ingredients and ideas to jazz it up a bit:
Capers. Capers add a lemony briny flavor to a dish. I don’t like the taste of the actual caper, but I do love the flavor they bring to the party. So, if you’re like me, just use them for the flavor and just take them out when eating. Otherwise, enjoy them if you like them!
Feta Cheese. I love adding feta to meals like this. For a nice touch, when you add the fish back into the skillet, sprinkle some feta all over the top. Then place the whole skillet in a 350 degree oven for 5-10 minutes. Mmm, mmm, mmm!
Fresh Cilantro. Cilantro adds a different flavor than parsley and is widely used in Mediterranean food.
Fresh Garlic. No, I didn’t forget to add the garlic. I left it out deliberately. However, you can add it in for a little boost of flavor.
Eggplant. Diced eggplant works so well with this meal. It will also make the sauce go further.
What Ingredients Are in Pan Seared Za’atar Snapper?
- Snapper Fillets
- Olive Oil
- Bell Peppers, various colors
- Sweet Onions
- Roma Tomatoes
- 14.5 oz can Diced Tomatoes
- Black Olives
- Za’atar Spice
- Ground Cumin
- Ground Coriander
- Lemon Slices, for garnish
- Fresh Parsley, for garnish
Ingredient Notes and Substitutions
Snapper – you can use other flat white fillets that are available where you live. Tilapia works well here and is authentic to the cuisine.
Bell Peppers – I like color to my meals so I use red and orange, but you can use other colors to mix it up a bit.
Sweet Onions – you can use yellow onions instead, but the sweet onions add a nice flavor to the meal.
Roma Tomatoes – you can sub the tomatoes of your choice.
Canned Diced Tomatoes – you can use all fresh, but the canned adds a nice sauce with it.
Black Olives – I like to buy the pre-sliced olives to save a little time.
How Is Pan Seared Za’atar Snapper Made?
- Make sure all the scales are removed from the skin and rinse the fish to remove any that are lingering.*
- Pat the fillets completely dry with paper towel. This will help prevent the fish from sticking to the pan. **
- Make 3 or 4 diagonal slits on the skin side. This helps the flavor to penetrate on that side. ***
- Heat 2 tablespoons of olive oil in a medium to large skillet over medium-high heat. Salt and pepper only the skin side of the fillets and place them skin side down in the skillet. If you have to cook in batches, season only the fillets that are going in the skillet right away. Do not season the other pieces until you are ready to place them in the skillet. ****
- Cook each fillet about 3-5 minutes on the skin side. Just before flipping the fillets, salt and pepper the side facing up. Flip each fillet and cook for another 3 minutes or until the fillet removes easily from the pan.
- Place the cooked fillet on a plate and cover with foil to keep them warm.
- Add the remaining olive oil. Add the bell peppers and onions, season with salt and pepper, and cook until soft, about 3-5 minutes.
- Next, add in the remaining items – tomatoes, the can of diced tomatoes, olive slices, za’atar, cumin, and coriander. Stir and heat through, about 2 minutes.
- Add the fish fillets back in the skillet and slightly nestle them in the sauce. All the fish to rewarm and the sauce to thicken, about 5 minutes.
- Serve with lemon slices and fresh parsley as garnishes. Use the lemon slices to squeeze some lemon juice on the fish before eating to add a bright citrusy note to the fish.
Notes
*Scaling fish is not difficult and does not need to be messy. It takes almost no practice to get it right. Just follow these instructions: First, dry the fillets with a paper towel. Next, position the fillet so you are holding the end that was near the tail. Hold you knife straight up-and-down and scrape along the skin from the tail end toward the head end, going against the grain. There is no need to press hard. Rinse the fillet to remove the loose scales form the fish.
**As noting in the post, wet fish sticks to the pan, so you want it as dry as possible before you put it in the pan.
***The juices and flavor cannot penetrate the skin, therefore, you need to make slits in the skin for the flavors to penetrate the meat.
****Salt draws out the natural liquids in meat. This is not good when pan searing fish. Only salt the side that’s going down in the skillet immediately before placing it in the pan or flipping the fillet.
FAQ’s for Pan Seared Za’atar Snapper
You can store them in the fridge in an airtight container for up to 3 days.
The best option is on the stove. Heat a skillet over medium to med-high heat. Add the leftovers to the skillet and heat for a few minutes. If the sauce or fish look a little dry, add a little water to it.
Yes! Freeze the fish and sauce together in an airtight container for 3-4 months. Be sure to label it with the contents and date. To defrost it, you can put it in the fridge overnight, leave it on the counter over a couple hours, or defrost it in a covered skillet on med-low heat with 1-2 tablespoons of water.
Other Amazing Recipes That You’ll Love!
Greek Stuffed Chicken Breast with Balsamic Vinaigrette
Baked Cod with Tomato Puree and Avocado Pesto
Pan Seared Za’atar Snapper
Ingredients
- 1 pound Snapper Fillets
- 2 Tablespoons Olive Oil, divided
- 1 cup Bell Peppers, diced, various colors
- 1 cup Sweet Onions
- 1 cup Roma Tomatoes
- 1 14.5 oz, can Petite Diced Tomatoes
- 1/2 cup Black Olives, sliced
- 1 Tablespoon Za'atar Spice
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- Salt and Pepper, to taste
- Lemon Slices, for garnish
- Fresh Parsley, chopped, for garnish
Instructions
-
Make sure all the scales are removed from the skin and rinse the fish to remove any that are lingering.*
-
Pat the fillets completely dry with paper towel. This will help prevent the fish from sticking to the pan. **
-
Make 3 or 4 diagonal slits on the skin side. This helps the flavor to penetrate on that side. ***
-
Heat 2 tablespoons of olive oil in a medium to large skillet over medium-high heat. Salt and pepper only the skin side of the fillets and place them skin side down in the skillet. If you have to cook in batches, season only the fillets that are going in the skillet right away. Do not season the other pieces until you are ready to place them in the skillet. ****
-
Cook each fillet about 3-5 minutes on the skin side. Just before flipping the fillets, salt and pepper the side facing up. Flip each fillet and cook for another 3 minutes or until the fillet removes easily from the pan.
-
Place the cooked fillet on a plate and cover with foil to keep them warm.
-
Add the remaining olive oil. Add the bell peppers and onions, season with salt and pepper, and cook until soft, about 3-5 minutes.
-
Next, add in the remaining items – tomatoes, the can of diced tomatoes, olive slices, za’atar, cumin, and coriander. Stir and heat through, about 2 minutes.
-
Add the fish fillets back in the skillet and slightly nestle them in the sauce. All the fish to rewarm and the sauce to thicken, about 5 minutes.
-
Serve with lemon slices and fresh parsley as garnishes. Use the lemon slices to squeeze some lemon juice on the fish before eating to add a bright citrusy note to the fish.
Recipe Notes
Cooking Notes
*Scaling fish is not difficult and does not need to be messy. It takes almost no practice to get it right. Just follow these instructions: First, dry the fillets with a paper towel. Next, position the fillet so you are holding the end that was near the tail. Hold you knife straight up-and-down and scrape along the skin from the tail end toward the head end, going against the grain. There is no need to press hard. Rinse the fillet to remove the loose scales form the fish.
**As noting in the post, wet fish sticks to the pan, so you want it as dry as possible before you put it in the pan.
***The juices and flavor cannot penetrate the skin; therefore, you need to make slits in the skin for the flavors to penetrate the meat.
****Salt draws out the natural liquids in meat. This is not good when pan searing fish. Only salt the side that’s going down in the skillet immediately before placing it in the pan or flipping the fillet.
Ingredient Notes and Substitutions
Snapper – you can use other flat white fillets that are available where you live. Tilapia works well here and is authentic to the cuisine.
Bell Peppers – I like color to my meals so I use red and orange, but you can use other colors to mix it up a bit.
Sweet Onions – you can use yellow onions instead, but the sweet onions add a nice flavor to the meal.
Roma Tomatoes – you can sub the tomatoes of your choice.
Canned Diced Tomatoes – you can use all fresh, but the canned adds a nice sauce with it.
Black Olives – I like to buy the pre-sliced olives to save a little time.
Variations
Capers. Capers add a lemony briny flavor to a dish. I don’t like the taste of the actual caper, but I do love the flavor they bring to the party. So, if you’re like me, just use them for the flavor and just take them out when eating. Otherwise, enjoy them if you like them!
Feta Cheese. I love adding feta to meals like this. For a nice touch, when you add the fish back into the skillet, sprinkle some feta all over the top. Then place the whole skillet in a 350 degree oven for 5-10 minutes.
Fresh Cilantro. Cilantro adds a different flavor than parsley and is widely used in Mediterranean food.
Fresh Garlic. No, I didn’t forget to add the garlic. I left it out deliberately. However, you can add it in for a little boost of flavor.
Eggplant. Diced eggplant works so well with this meal. It will also make the sauce go further.