Fresh and fragrant zaatar works so well with monkfish, but it’s also delicious with chicken and roasted vegetables. We love this Farmdrop recipe for its speed and ease (it only takes 20 minutes!) If monkfish isn’t in season, then use other meaty white fish as a substitute – like bream or haddock loin.
Preheat the oven to 180℃.
Mix the zaatar with the olive oil, a pinch of salt and pepper. Rub the zaatar mix into the monkfish fillets, place in a roasting dish and bake for 8-10 minutes.
Melt the butter in a saucepan, add the onion and cook for 5 minutes to soften. Add the pine nuts and cook for 5 minutes more, to colour.
Serve the monkfish on top of the caramelised onion and pine nuts.
Traditionally, pears are poached in red or white wine – but tea has so many beautiful flavour notes it makes a wonderful poaching liquor. In
This Farmdrop recipe is simple traybake with a few epic twists: heady flavours from allspice, a freshness in the yoghurt sauce from the za’atar and
The exquisite cuisine of Syria, Lebanon’s sadly war-torn neighbour, is found all over the country, wonderfully helping to preserve its ancient food culture. This rather
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© Rooted Spices. All rights Reserved. Website by Little Green Jesus
© Rooted Spices. All rights Reserved.
Website by Little Green Jesus
