Sumac & za’atar roasted monkfish
Roast
Roasting
Sumac and za’atar is such a wonderfully tangy and earthy combination. I make this all the time, especially with monkfish, as it has such a meaty texture. This dish needs something with a little freshness to break up the thickness of flavor, so I always serve it with my delicious <a href="https://books.google.com/books?id=UKHpDAAAQBAJ&pg=PT158&lpg=PT158&dq=Salatet+fattoush+joudie&source=bl&ots=GrIZjYRHTO&sig=JTPJlJ6tPLwInUwsRHIUABck4sE&hl=en&sa=X&ved=0ahUKEwjL7oeVk_zSAhUms1QKHXPOCmwQ6AEIITAB#v=onepage&q=Salatet%20fattoush%20joudie&f=false">Salatet Fattoush</a href> on the side. The reason this recipe works so well is that you have the sharpness of sumac and lemon against the smokiness and spice of paprika and chile. These flavors work really well in a number of dishes, but especially with fish. <br /> <br />Photography by Ria Osbourne, food by Joudie Kalla and publisher Jacqui Small from Quatro publishing.
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