Za'atar snapper with quinoa tabbouleh

Delicate snapper seasoned with za'atar pairs perfectly with the Middle-Eastern flavours of a fresh quinoa tabbouleh.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


  • 1 tablespoon olive oil
  • 1½ tablespoons za'atar
  • 4 180g skinless boneless snapper fillets
Quinoa tabbouleh
  • ½ cup (100g) red quinoa, rinsed
  • 4 cups fresh flat-leaf parsley leaves, chopped coarsely
  • 200 grams grape or cherry tomatoes, quartered
  • 2 green onions (scallions), sliced
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tablespoons lemon juice
Tahini sauce
  • ⅓ cup (80ml) tahini
  • ¼ cup (60ml) lemon juice
  • 2 small cloves garlic, crushed


  • 1
    Make quinoa tabbouleh and tahini sauce.
  • 2
    Combine oil, za'atar and fish in a large bowl; season. Cook fish on a heated grill plate (or grill or barbecue) over medium-high heat for 2 minutes on each side or until browned and cooked through.
  • 3
    Serve fish with quinoa tabbouleh and tahini sauce.
Quinoa tabbouleh
  • 4
    Place quinoa and 1 cup (250ml) water in a small saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until water is absorbed and quinoa is tender. Combine quinoa, parsley, tomato and green onion in a large bowl. Combine oil and lemon juice in a small bowl; season to taste. Pour dressing over tabbouleh, then stir to combine; set aside.
Tahini sauce
  • 5
    Whisk ingredients and ¼ cup (60ml) water in a small bowl until combined; season to taste. Makes 1 cup.

More From Women's Weekly Food