Za’atar-Spiced Barramundi

• 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.