Weeknight-friendly Cod Traybake with the za'atar we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the za'atar elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the pomegranate molasses and the rest of the za'atar flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
This Middle Eastern Pudding leans on pomegranate and mint to do the heavy lifting. We glaze the...
Middle Eastern A herb-heavy take on Pork Grain Bowl, built on za'atar and finished the way we like it. Ready...
Middle Eastern Weeknight-friendly Squash Ragu with the pomegranate and mint we come back to again and again....
Middle Eastern
Members
This Middle Eastern Salad leans on sumac and onion to do the heavy lifting. We stir-fry the Cod...