We’re loving all the simple and delicious recipes from Sabrina Ghayour’s new book, Persiana Everyday. This fish takes minutes to make and tastes amazing. We served with some sautéed potatoes and salad.
Wine Suggestion: A richer, rounder white like the Edetària “via Edetana” Blanc which combines old-vine Garnaxta Blanca with Viognier. Elegant and complex with honeysuckle, peach, tangerine and toasted nut aromas and flavours. The stonefruit flavours, in particular, seem to work with the earthy za’atar in a superb way.
Za’atar Sea Bass – serves 2
- 1 heaped tbsp za’atar
- 1 tbsp plain flour
- veg oil, for frying
- 2 skin-on sea bass fillets
- lemon wedges, to serve
Mix the za’atar, flour and plenty of seasoning in a shallow dish.
Coat the fish fillets in the seasoned flour, turn them over a few times.
Put a frying pan over a medium-high heat and drizzle in enough oil to coat the base. When the oil is hot, put the sea bass fillets into the pan, skin-side down, and cook for 1-2 minutes until the skin is crispy. Turn the fish over and cook for another minute on the other side – they should be just cooked. Serve straight away with the lemon wedges to squeeze over.
(Original recipe from Persiana Everyday by Sabrina Ghayour, Aster, 2022.)
Jono & Jules do food & wine 
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