About us
Press Releases
Become a vendor
Online Shop
Find your market
Family Portraits
About us
- Mission, Vision and Values
- Team
- Board of Directors
- Partners
Contact us
- Become a vendor
- Media
- Questions and inquiries

{"term_id":20539,"name":"Plats principaux","slug":"plats-principaux-2","term_group":0,"term_taxonomy_id":20539,"taxonomy":"cat-recettes","description":"","parent":0,"count":84,"filter":"raw"}

Les Marchés Publics de Montréal

Grilled Fish with zaatar

All recipes |  Main dishes

Grilled Fish with zaatar, Plats principaux
  • In this recipe, zaatar pairs deliciously with the lemony sourness of sumac, another fine compliment to fish and grilled foods.The success of this simple recipe depends exclusively on the freshness of the fish. Zaatar is the classic Middle Eastern seasoning for fish, but it does not discriminate; any type of fish will do.A recipe from Épices de Cru.


    For 4 servings.

    • ¼ fennel bulb, slivered
    • 1 carrot, in juliennes
    • 1 large onion, slivered
    • ½ tsp vegetable spices, ground
    • 4 Tbsp olive oil
    • Salt and pepper
    • 4 fish filets
    • 3 tbsp zaatar
    • Olive oil or well mixed tahini Lemon


    1. Turn the oven on broil.
    2. In a pan, heat the olive oil. Add fennel, carrot, onion and vegetable spices. Sauté until the vegetables are tender and wilted. Salt and pepper to taste.
    3. On a bake sheet, spread the vegetables into four portions, equal in size to the fish filets.
    4. Place the fish filets on the vegetables. Add a generous drizzle of oil on each filet. Season with zaatar.
    5. Broil until the fish is cooked.
    6. Remove from the oven. Add a splash of olive oil or tahini.
    7. Serve immediately with lemon wedges.

    © Philippe & Ethné de Vienne

    Share this recipe


    Infolettre Marchés Publics de Montréal

    Sign up to receive the latest news!

    We will not sell, lease or exchange your personal data to,
    or share your personal data with, any third party.