Arabic White Fish with Olive Salsa
Arabic White Fish with Olive Salsa



  • 2 heaped tbsp Za’atar mix
  • 4 tbsp olive oil
  • 400g firm white fish fillet, cut into 4
  • Sea salt flakes
  • For the Salsa
  • 25 large black olives, pitted
  • 6 chopped preserved lemons
  • 8 pickled chillies, sliced
  • Chopped coriander
  • Olive oil
  • Make a paste by mixing the za’atar and olive oil, then smear all over the fish pieces to coat. Season with sea salt, then leave to marinate for 30 mins in the fridge. Meanwhile, make the salsa by mixing all the ingredients in a bowl.
  • Heat a drizzle of oil in a large frying pan and fry the fish for 8 mins on one side, then flip and fry for 4 mins on the other - you want it with a nice crusty coating and cooked all the way through. Serve immediately with the salsa on the side.
30 mins
2 serving

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