Za’atar Grilled or Baked Fish

A fresh, flavour-packed dish that’s perfect for an easy lunch or light supper. This recipe brings together tender fish, roasted fennel and onion, and the warm, herby notes of za’atar – one of my favourite spice blends for instantly lifting a dish.

You can use sardines, mackerel, or trout depending on what’s available, and either grill or bake the fish depending on your mood (or the weather). Finished with lemon, fresh herbs and a pinch of chilli, it’s simple, nourishing and full of Mediterranean flavour.

Serve it straight from the roasting tray or transfer to a platter for something a little more special. Lovely with a crisp green salad or some cooked grains on the side.

1 onion (180g), thinly sliced
2 x large fennel bulb (300g), thinly sliced
2 tbsp extra virgin olive oil
10-12 sardine fillets or 6 whole sardines or mackerel or trout
1 tbsp za’atar, plus extra to serve
Finely grated zest and juice of 1 lemon
Pinch of chilli powder
Small bunch of parsley, finely chopped
Small bunch of dill, finely chopped

Serves 5 to 6
Prep time: 15 minutes
Cook time: 40 minutes

Preheat the oven to 200°C fan. Tip the onion and fennel into a roasting tin. Drizzle over the olive oil, season well, toss to coat and roast for 30 minutes until soft. Preheat the grill to high, toss the fish in the za'atar, season well and lay over the top of the vegetables. Grill for 4 to 5 minutes until the fish skin is lightly charred and blistered. Transfer to a serving platter and top with a generous pinch of za'atar, the lemon zest and chili powder. Just before serving, scatter over the parsley and dill, with the lemon juice.