Cod with Za'atar and Pepper Stew

by LEON BOUTEILLER

Sometimes, when at home, I enjoy cooking something that would be featured on a restaurant menu. This one I created while exploring uses for za’atar seasoning. It is an easy recipe to assemble and is very much a dish I would have made during my days as a restaurant chef. The cod is pan roasted which means it starts in a sauté pan or skillet with butter or oil, gets turned over and finished in the oven. Before a vegetable stew of peppers, onions, black olives and za’atar seasoning is put together so when the fish is done, the stew is ready to serve. A la minute.

Za’atar is a Middle Eastern herb which grows wild in some regions. It belongs to the herb family that includes oregano and thyme. Sometimes translated as hyssop from ancient texts, za’atar refers to the spice blend that can be found in some markets and specialty spice sites on the internet. This spice blend also includes sesame seeds, sumac and other spices and/or herbs depending on the blend manufacturer. It is often used to enhance hummus, labneh or served with olive oil in which to dip breads or pita.

In this recipe I used a store-bought blend to flavor the vegetable stew and bring together a Middle Eastern mixed with a Mediterranean vibe. The stew can be made a day ahead but is best when prepared near time of service. The chopped parsley at the end adds a fresh and bright element.

COD with ZA’ATAR and PEPPER STEW
Makes 2 Servings

Ingredients:

  • 2 cod fillet portions, 6 to 8 ounces each

  • 1 medium Spanish onion, chopped

  • 1 red bell pepper, cut into 1/2 inch dice

  • 3 garlic cloves, smashed and minced

  • 4 sun-dried tomato halves, packed in oil, sliced thinly

  • ¼ cup pitted and chopped Kalamata olives

  • 4 tablespoons extra virgin olive oil, divided

  • ¼ cup dry vermouth or other white wine

  • 2 ½ teaspoons za’atar spice blend

  • Salt and pepper

  • Chopped parsley for garnish

Method:

  • Pat dry the cod portions with paper towels

  • Preheat the oven to 400F degrees

  • Heat 2 tablespoons of the olive oil in a skillet over medium-high heat

  • Add the onion and pepper to the pan and cook for 2 or 3 minutes until beginning to soften

  • Add the garlic and 1 1/2 teaspoons za’atar spice to the pan and cook for another minute

  • Add the chopped olives and sun-dried tomatoes to the pan along with the vermouth, then reduce the liquid by half

  • Season with salt and pepper and set aside

  • In a separate pan, heat the remaining olive oil over medium-high heat. Season the cod portions with the remaining za’atar seasoning and place in the hot pan laying the fish down facing away from you so to not splash hot oil on yourself

  • Sear on one side for about 2 minutes until beginning to brown. Carefully turn the fish over and place in the preheated oven and cook for another 3 or 4 minutes until the fish is done to your preference

To serve:

  • Reheat the pepper stew if needed and divide onto serving plates and top with the fish, or vice versa. Shower with the chopped parsley. Some cooked grain or pasta will go nicely with this recipe

I think you’ll find this dish resembles one you would find on a restaurant menu. It’s simple to make and assembled before you start cooking.

Enjoy!

Leon G Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community. He is now retired and living in Cornwall with his wife Patrice and a love of the outdoors. They are joined by their pets, a Greater Swiss Mountain Dog named Banjo and two rescue cats called Ricky and Lucy.

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