Za’atar-Spiced Barramundi
with Chickpea Salad & Lemon Scallion Yogurt Sauce
- Milk
- Fish
- Sesame
We love the tart, nutty complexity of Middle Eastern za’atar spice! In this savory dish, the beloved blend adds depth of flavor to tender pan-seared barramundi. A bright, creamy lemon yogurt sauce complements the tangy seasoning, while fresh tomato and cucumber shine in a chickpea salad with parsley and lemon. It’s hearty without feeling heavy, and sure to delight your taste buds bite after bite!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Chickpeas
1 unit
Lemon
2 tablespoon
Yogurt
(Contains: Milk)
10 ounce
Barramundi
(Contains: Fish)
1 unit
Tomato
¼ ounce
Parsley
2 unit
Scallions
1 unit
Cucumber
1 tablespoon
Za'atar Spice
(Contains: Sesame)
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens; finely chop half the greens. Zest and quarter lemon. Drain and rinse chickpeas. Halve cucumber crosswise; save one half for another use (for 4 servings, use whole cucumber). Quarter cucumber lengthwise, then cut crosswise into 1⁄2-inch-thick pieces. Dice tomato into 1⁄2-inch pieces. Finely chop parsley.
• In a small bowl, combine yogurt, sour cream, chopped scallion greens, a squeeze of lemon juice, and a pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • In a large bowl, combine chickpeas, cucumber, tomato, scallion whites, sliced scallion greens, parsley, juice from half the lemon, remaining lemon zest, 1 tsp Za’atar Spice (you’ll use the rest in the next step), and 2 TBSP olive oil (for 4 servings, use juice of a whole lemon, 2 tsp Za’atar Spice, and 4 TBSP olive oil). Season generously with salt (we used 1⁄4 tsp; 1⁄2 tsp for 4) and pepper.
• Pat barramundi* dry with paper towels; season all over with remaining Za’atar Spice, salt, and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi and cook until opaque and cooked through, 4-6 minutes per side. Remove from heat.
• Divide barramundi and chickpea salad between plates. Squeeze as much remaining lemon juice over barramundi as you like. Drizzle everything with yogurt sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the Za'atar-spiced fish, though some found it bland; the chickpea salad received mixed reviews.
- Ease of prep: Customers found this dish quick and simple to prepare, with clear instructions even for novice fish cooks.
- Suggestions: Consider adding feta cheese to boost flavor; roasting the chickpeas could improve texture and taste 🍲.
- Portions: Some felt the fish portions were too small; others found the chickpea salad overly abundant.
- Texture: The barramundi was praised as tender and flaky, though a few received tough or mushy pieces.
Reviews from our home cooks
We loved everything about this dish! This was our first time cooking with za'atar and we loved the flavor! I think adding some dried or fresh mint to the chickpea salad would really take it to the next level. Definitely going into our favorites.
Yes to this entire meal!!! The fish was easy to get right (which is rare) and the Za'Atar seasoning was so delicious I went and bought a jar for my own cooking. And the Mediterranean chickpea salad was the PERFECT compliment to the fish. I can't wait until you offer this again.
Outstanding. The cold tomato and cucumber salad is perfect with the barramundi and the addition of the za'atari spices is genius. Excellent.
So so good! A perfect light meal for hot Summer evenings! I saved the recipe card to make the salad again! Loved the chickpea salad and the dressing was so delicious, that I am going to use it for other recipes. This salad is packed with protein, chickpeas, and greek yogurt, you can't go wrong with this recipe. One of my favorites!
Very nice! I've made traditional tabouleh dozens of times, so the chick pea idea seemed far-fetched, but it was alright. Za'atar spice doesn't belong in tabouleh though. Fish was fresh, but the portion was small.
Loved the chick pea salad, was not so fond of the barramundi. The taste of the fish was fine, but it absolutely fell apart (both pieces) when it came time to flip it in the pan as it was cooking. Once cooked and on the plate the barramundi ended up looking almost like tuna fish from a can, not the nice fillets pictured on the recipe card.
We had not tried Barramundi before, we loved it! Now I'll buy it when I see it at the market. We liked the chickpea salad so much that I've made it a couple of times since.
The yogurt sauce was a good match for the spiced fish, but didn't go well with the salad. Salad could have used another acidic element, like some vinegar on the tomatoes and cucumbers before adding the chickpeas
Had never cooked Barramundi, but it was so good. Followed the directions exactly and it turned out perfect!
Added red onion, red pepper flakes and red wine vinegar to chickpea salad. It was so good!
