• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Dish Recipes

    Pan-Fried Barramundi with Zahatar Over Harissa Glazed Vegetables

    Published: Oct 1, 2014 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Earlier this summer, one of our neighbors went back to his hometown in Israel to visit his family. He brought back some zahatar for me to enjoy. I hadn’t used the green type before - only the reddish brown, sumac studded za’atar.

    He recommended pouring some olive oil in a dish, mixing in some of the zahatar and dipping bread in it. It was delicious that way, but since I have a big bag of it now, I wanted to try out some other dishes incorporating this green spice blend.

    Pan-Fried Barramundi with Zahatar Over Harissa Glazed Vegetables

    I had some Barramundi in the freezer, so I decided to thaw it out and slather a zahatar-oil mixture over the fish and let it marinate quickly while making some spicy, glazed vegetables. I used the veggies I had on hand at the time, and it was a fantastic combination! It worked out really beautifully underneath the fish.

    You can take the veggies out of the pan after they're cooked give it a quick wipe and cook the fish right in that same pan if you wish. I served this over steamed jasmine rice and it worked out really well.

    Pan-Fried Barramundi with Zahatar Over Harissa Glazed Vegetables
    Big Flavors from a Tiny Kitchen - Ashley Covelli

    Serves 4

    For the Barramundi:
    4 Barramundi fillets (⅓ pound each)
    2 tablespoons zahatar
    4 tablespoons extra-virgin olive oil, divided
    ¼ teaspoon freshly cracked black pepper

    For the Vegetables:
    2 tablespoons extra-virgin olive oil
    2 cloves garlic, minced
    3 cups Japanese eggplant, diced
    1 pint grape tomatoes, halved
    1 small red onion, diced (about ⅓ cup)
    2 cups Brussels sprouts, trimmed and quartered
    ½ teaspoon kosher salt
    1 tablespoon spicy Harissa
    1 tablespoon red wine vinegar

    Pat fish dry. In a small bowl, mix zahatar with 2 tablespoons oil. Spread ¼ of mixture on the flesh-side of each piece of fish. Let sit for 15-30 minutes.

    Heat 2 tablespoons olive oil in a large, non-stick skillet over moderate heat. Add garlic and stir until fragrant (about 30 seconds). Add eggplant, tomatoes, onion, Brussels sprouts and salt. Sauté, stirring occasionally, until the tomatoes are soft.

    Add harissa and red wine vinegar, stirring to combine. Reduce the heat to medium-low and simmer until the veggies are tender, about 10 minutes.

    Heat remaining 2 tablespoons oil in a large, non-stick skillet over medium high heat. Place fillets, skin-side down, into pan and cook for 4 minutes. Flip fish and continue cooking until fish is cooked through and flakes easily with a fork.

    Serve fish on top of glazed vegetables. Enjoy!

    Big Flavors Rating: 4 Stars

    More Gluten Free

    • Platter with a jar of homemade peanut butter with peanuts scattered around and a spoon resting in a pile of peanut butter.
      Easy Homemade Peanut Butter
    • Squeezing a lemon wedge over a platter of roasted green beans.
      Easy Sheet Pan Roasted Green Beans with Lemon
    • Scooping layered taco dip onto a tortilla chip.
      Layered Taco Dip with Refried Beans
    • Guava cocktails on a tray with fresh citrus fruit in the background.
      Guava Cooler Tequila Cocktail Recipe - Tropical and Refreshing!

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Fall Favorites

    • Balsamic Marinated Pork Tenderloin
    • Classic Dutch Apple Pie
    • Gingerbread Pancakes
    • Grandpa's Beef Stew
    • Instant Pot French Dip Sandwiches
    • Instant Pot Tomato Beef Pasta
    • Spiced Mulled Wine
    • Triple Chocolate Pumpkin Pie

    Easy Side Dishes:

    • Cucumber Cannellini Bean Salad with Dill
    • Easy Homemade Garlic Bread
    • Maple-Balsamic Roasted Carnival Squash
    • Sheet Pan Green Beans
    • Slow Cooker "Roasted" Beets

    Popular Now

    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread
    • Collage of images with text that reads, "17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors".
      17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors
    • Collage of images with text that reads 5 of the BEST Restaurants in Ocean City, Maryland Part One.
      Explore Big Flavors in Ocean City, Maryland

    Footer

    ↑ back to top

    About

    • Cooking Classes
    • Events
    • About Ashley
    • Press + Recognition
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2023 BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.