Whole Fish with Za’atar with Charred and Grated Tomato Recipe
Baking a fish whole is the best way to keep the flavour and moisture in. However, for this recipe it is easiest to have the fishmonger butterfly the fish. The head and tail is left on but the backbone is removed, leaving the fish looking like a whole fish but eliminating the boning at the end.
Ingredients
- For the Fish and Cookie Sheet
- 2 large whole fish (snapper, trout, large
- bass) or 4 small fish (mackerel,
- branzino), butterflied if possible and
- backbone removed
- 2 pints cherry tomatoes
- 1 large cooking onion, sliced in half and
- then sliced thinly
- 1-3 long hot green or banana peppers,
- sliced into 2-4 pieces, optional
- Kosher salt and pepper
- 1 lemon, sliced in ¼-inch rounds
- 2 tbsp honey
- Olive oil for drizzling
- For the Fish Spice Mix
- 1 tbsp za’atar
- 2 tsp kosher salt
- 1 tsp paprika
- 1 tsp baharat or ½ tsp allspice
- ½ tsp cardamon
- ½ tsp cumin
- ½ tsp turmeric
- For the Tomato Harissa
- 2 tbsp olive oil
- ½ - 1 tsp harissa paste or powder
- 2 Roma tomatoes
- A good sprinkling of kosher salt
Instructions
- 1
Preheat the oven to 425˚F.
- 2
Make the Fish Spice Mix: Combine the spices in a small bowl, set aside.
- 3
Line a large cookie sheet with foil, drizzle with olive oil. Distribute the cherry tomatoes, onion slices and hot pepper pieces all over the sheet. Sprinkle with salt and drizzle with a little olive oil, toss to coat. Place in the oven for 10 minutes.
- 4
In the meantime, score the flesh of the fish in 3-4 places. Drizzle olive oil all over the inside and outside of the fish. Sprinkle the interior of the fish with salt and place 1-2 slices of lemon in each cavity. Lay the fish onto the (hot) cookie sheet with the tomato mixture and sprinkle the Fish Spice Mix all over the tops of the fish, making sure that you get some spice mix inside the slashes in the skin. Distribute the remaining lemon slices around the fish.
- 5
Drizzle the fish all over with honey and olive oil.
- 6
Place the tray back in the oven and roast for 30-40 minutes or until the slashes break open and the skin looks like it is golden and blistered. The larger need more time closer to the 40 minute mark.
- 7
Make the Tomato Harissa: In the meantime, grate the Roma tomatoes* over a strainer to get rid of some of the water. Heat a small fry pan over medium heat. Add the olive oil and harissa, cook for 30 seconds. Add the grated tomato and cook for about 5 minutes, stirring occasionally. Set aside.
- 8
Remove cookie sheet from the oven, transfer the fish to a platter and remove any bones, if desired. Serve with the tomato mixture from the pan spooned over the fish and the tomato harissa on the side, or you can serve directly from the sheet. Serves
- 9
*I use grated tomato in many of my dishes. It is the best way to get tomato pulp without skin. Simply rub a ripe tomato on a large-hole cheese grater until all you are left with is an empty skin casing. Be careful of your fingers!
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Whole Fish with Za’atar with Charred and Grated Tomato?
This Whole Fish with Za’atar with Charred and Grated Tomato recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 27 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this whole fish with za’atar with charred and grated tomato ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.