Za'atar Roasted White Fish with Bulgur Eggplant Salad
This Mediterranean-inspired dish combines flaky white fish seasoned with aromatic za'atar spice blend alongside a warm bulgur salad studded with roasted eggplant, fresh herbs, and crunchy pistachios. The fish and eggplant roast together on one pan, making cleanup easy while the vegetables caramelize beautifully. Perfect for a weeknight dinner that feels special, this recipe balances earthy za'atar flavors with bright lemon and fresh mint. The bulgur salad can be served warm or at room temperature, making it versatile for entertaining or meal prep.
Ingredients
- 1 cup bulgur, uncooked
- 1 lemon, cut into wedges
- 1 lb white fish, any flaky variety like tilapia, cod, or snapper
- 1 Tbsp olive oil
- 1 Tbsp za'atarsumac + dried thyme1 tsp sumac + 2 tsp thyme per Tbspnone
won't have sesame seeds but similar tangy herb flavor
- 1 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 5 Tbsp olive oil, divided
- 1 lb Chinese or Japanese eggplant, cubed
- ¾ cup curly-leaf parsley, chopped
- 8 leaves fresh mint, finely chopped
- ¼ cup pistachios, shelled
Instructions
- 1
Heat oven to 425F
- 2
Toss eggplant with olive oil and season with salt, spread on sheet pan
- 3
Bake eggplant until nearly tender
- 4
Remove eggplant, turn with spatula, move to center of pan and arrange fish around edges
- 5
Return to oven and roast until eggplant is very tender and fish is flaky and opaque
- 6
Combine roasted eggplant with dressing in mixing bowl
- 7
Stir in bulgur, parsley, mint, and pistachios, season with salt and pepper
- 8
Serve fish with salad and lemon wedges
Tips
Cut eggplant into uniform cubes for even cooking and faster roasting time.
Check fish doneness by gently flaking with a fork - it should be opaque throughout.
The bulgur salad tastes even better after sitting for 15 minutes to absorb flavors.
Good to Know
Refrigerate leftovers for up to 3 days. Fish is best eaten fresh but bulgur salad improves with time.
Bulgur salad can be made 1 day ahead and served at room temperature.
Serve immediately while fish is hot, with salad warm or at room temperature.
Common Mistakes
Don't overcook fish or it will become dry and flaky.
Season eggplant well with salt to draw out moisture and enhance flavor.
Substitutions
use same amount but may need extra cooking time
won't have sesame seeds but similar tangy herb flavor
FAQ
Can I use frozen white fish for this recipe?
Yes, thaw completely and pat dry before seasoning. Frozen fish may release more moisture during cooking.
What if I don't have za'atar spice blend?
Mix dried thyme, sumac, and sesame seeds, or substitute with dried oregano and lemon zest.
How long will the bulgur salad keep?
The salad keeps well for 3-4 days refrigerated and actually tastes better the next day.