snack

Levantine Atlantic Cod and Grape Tomato 'Meze' Bites with Toasted Za'atar

Name: Levantine Atlantic Cod and Grape Tomato 'Meze' Bites with Toasted Za'atar
Ingredients: 85 g Fish, cod, Atlantic, raw; 35 g Bread, pita, whole-wheat; 80 g Tomatoes, grape, raw; 25 g Shallots, raw; 5 g Za'atar seasoning with hyssop, sesame, sumac & thyme; 1 g Aleppo pepper, peppered; 10 ml Lemon juice (acid addition)

Nutrition

240

kcal

Calories

Protein

Carbs

Fat

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Ingredients(7)

Fish, cod, Atlantic, raw85 g

Bread, pita, whole-wheat35 g

Tomatoes, grape, raw80 g

Shallots, raw25 g

Za'atar seasoning with hyssop, sesame, sumac & thyme5 g

Aleppo pepper, peppered1 g

Lemon juice (acid addition)10 ml

Instructions

Pat the cod fillet dry with a paper towel and season lightly with salt and a pinch of Aleppo pepper.

Heat a non-stick skillet over medium-high heat. Add the cod and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

While the fish cooks, halve the grape tomatoes and finely mince the shallots.

In a small bowl, combine the tomatoes, shallots, and lemon juice. Let them macerate for a moment until the shallots soften slightly.

Toast the whole-wheat pita until crisp and golden brown, then tear into 4-6 bite-sized 'soldiers'.

Flake the cooked cod into generous chunks.

To plate, top each pita soldier with a piece of flaked cod and a spoonful of the tomato-shallot mixture.

Finish with a generous dusting of za'atar over the top, which will bloom slightly from the residual heat of the fish, and a final sprinkle of Aleppo pepper for a gentle, fruity heat.