Za'atar-Rubbed Cod With Spicy Chickpea Puree and Grilled Zucchini

Name: Za'atar-Rubbed Cod With Spicy Chickpea Puree and Grilled Zucchini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 411 grams chickpeas, rinsed and drained, liquid reserved; 4 fillets skinless cod fillets, 6 to 8 ounces each; 59 milliliters roughly chopped flat-leaf parsley; 4 medium cloves garlic; 1 habanero chili, stemmed and seeded; 4 servings Kosher salt; 118 milliliters fresh-squeezed lemon juice from about 4 lemons, divided; 6 Tbsps olive oil, divided; 59 milliliters tahini; 2 Tbsps zaatar seasoning; 4 mediums zucchini, ends removed and sliced lengthwise into 1/4-inch slices

Za'atar-Rubbed Cod With Spicy Chickpea Puree and Grilled Zucchini is a gluten free, dairy free, and pescatarian main course. One serving contains 541 calories, 41g of protein, and 31g of fat. This recipe serves 4. This recipe covers 39% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have garlic, za'atar seasoning, cod, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Place chickpeas, habanero, garlic, tahini and 1/4 cup lemon juice in a food processor or blender. Pulse to combine to a chunky puree. With the motor running, add 2 tablespoons olive oil in a slow, steady stream and process until smooth. If mixture is too thick, add some of the reserved canning liquid to achieve a thinner-but-sturdy, sauce-like consistency. Refrigerate until ready to use.

Ingredients you will need

Lemon Juice

Chickpeas

Olive Oil

Habanero Chili

Garlic

Tahini

Sauce

Equipment you will use

Food Processor

Blender

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Ingredients you will need

Spread

Cooking Oil

Equipment you will use

Grill

Place zucchini in a large bowl and drizzle with 1 tablespoon olive oil and remaining 1/4 cup lemon juice. Season with salt and pepper and toss to combine.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Zucchini

Equipment you will use

Bowl

Place zucchini over hot side of grill, perpendicular to grill grates. Cook until well charred, about 2 minutes, then flip and cook until second side is charred, 1 to 2 minutes longer. Set aside on a large plate.

Ingredients you will need

Zucchini

Equipment you will use

Grill

Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Drizzle cod fillets with remaining 1 1/2 tablespoons olive oil. Season with salt and pepper and rub with za’atar seasoning. When oil is shimmering, add fish fillets and cook without moving until well browned on first side, about 3 minutes. Carefully flip with a flexible metal spatula and cook on second side until just cooked through, about 2 minutes longer.

Ingredients you will need

Salt And Pepper

Fish Fillets

Cod Fillets

Olive Oil

Dry Seasoning Rub

Cooking Oil

Equipment you will use

Spatula

Place a generous dollop of chickpea puree on each of four individual plates. Set fish on top, alongside grilled zucchini.

Ingredients you will need

Chickpeas

Zucchini

Fish

Garnish with parsley and serve immediately.

Ingredients you will need

Parsley

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 411grams

chickpeas, rinsed and drained, liquid reserved 4fillets

skinless cod fillets, 6 to 8 ounces each 59milliliters

roughly chopped flat-leaf parsley 4medium cloves

garlic 1

habanero chili, stemmed and seeded 4servings

Kosher salt 118milliliters

fresh-squeezed lemon juice from about 4 lemons, divided 6Tbsps

olive oil, divided 59milliliters

tahini 2Tbsps

za'atar seasoning 4mediums

zucchini, ends removed and sliced lengthwise into 1/4-inch slices

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Cod. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Scarpetta Pinot Grigio. It has 4.2 out of 5 stars and a bottle costs about 13 dollars.