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To give a vibrant Middle Eastern twist to the shallot and honey dressing for our barramundi, we’re stirring in bright, flavor-packed za’atar (which highlights oregano, thyme, and sumac, a citrusy spice made from ground berries). It’s all served over a bright, vegetable-filled grain salad.

Ethan Mick

with Marinated Vegetable  & Farro Salad

Za’atar-Spiced Barramundi

Skin-On Barramundi Fillets

Semi-Pearled Farro

Persian Cucumbers

Radishes

Garlic

Feta Cheese

Shallot

Honey

Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)

Lime

Ingredients

Remove the **honey** from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Once boiling, add the **farro** and cook 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the farro:

While the farro cooks, wash and dry the fresh produce. Cut off and discard the ends of the **radishes**; halve lengthwise, then thinly slice crosswise. Halve the **cucumbers** lengthwise; thinly slice crosswise. Peel and finely chop the **garlic**; using the flat side of your knife, smash until it resembles a paste. Zest the **lime** to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Peel and finely chop the **shallot** to get 2 tablespoons (you may have extra). Place in a medium bowl and top with **the juice of 2 lime wedges**; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Prepare the ingredients & marinate the shallot:

In a large bowl, combine the **sliced radishes and cucumbers**, **lime zest**, **the juice of the remaining lime wedges**, **1 tablespoon of olive oil**, and **as much of the garlic paste as you’d like**. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.

Marinate the vegetables:

While the vegetables marinate, pat the **fish** dry with paper towels. Season on both sides with salt, pepper, and **half the za’atar seasoning**. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes, or until lightly browned. Flip and cook 2 to 3 minutes, or until browned and cooked through. Turn off the heat.

Cook the fish:

While the fish cooks, to the bowl of **marinated shallot**, add the **honey** (kneading the packet before opening) and **remaining za’atar seasoning**. Whisk in **1 tablespoon of olive oil** until thoroughly combined; season with salt and pepper to taste.

Make the dressing:

To the pot of **cooked farro**, add the **marinated vegetables** (including any marinating liquid) and **cheese** (crumbling before adding). Stir to combine; season with salt and pepper to taste. Serve the **finished farro** topped with the **cooked fish** and **dressing**. Enjoy!