HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconZa’atar Spiced Barramundi
Za’atar-Spiced Barramundi

Za’atar-Spiced Barramundi

with Chickpea Salad & Lemon Scallion Yogurt Sauce

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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!

Tags:Calorie SmartCarb SmartGood Climate Score

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 unit


1 unit


1 unit

Super Select Cucumber

1 unit


¼ ounce


2 tablespoon



1.5 tablespoon

Sour Cream


1 tablespoon

Za'atar Spice

10 ounce



Not included in your delivery

2 tablespoon

Olive Oil

2 teaspoon

Cooking Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories640 kcal
Fat32 g
Saturated Fat6 g
Carbohydrate49 g
Sugar10 g
Dietary Fiber10 g
Protein41 g
Cholesterol80 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Bowl
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.