Zaatar-rubbed king george whiting with peas and feta
Serves 4 as a light meal
4 x 200g whole King George whiting, cleaned*
1/3 cup (80ml) olive oil, plus extra to brush
1-2 tbs zaatar*
200g each fresh peas, sugar snap peas and snow peas, plus 50g snow pea tendrils or shoots*
Juice of 1 lemon, plus wedges to serve
120g marinated feta, drained
1 bunch each mint and parsley leaves
Preheat a barbecue or chargrill pan on high. Season the fish and brush with oil.
Score the skin three times on each side,then rub in the zaatar. Chargrill for 21/2minutes each side or until cooked through.
Remove from the pan and rest, loosely covered with foil, for 1 minute.
Meanwhile, blanch the peas, sugar snap peas and snow peas in a saucepan of boiling water for 3 minutes or until just cooked.
Drain and refresh under cold water.
Place in a large bowl with the oil, lemon juice, feta, mint, parsley and snow pea tendrils, then toss to combine.
Serve fish immediately with pea salad and lemon wedges to squeeze over.
* Ask your fishmonger to clean and scale the fish. Zaatar is a Middle Eastern spice blend, from delis. Snow pea shoots are fromgreengrocers; substitute baby salad leaves.
WHERE 16 foster st, surry hills, nsw, (02) 9280 3395.
WHO al yazbek (ex-toko) and partner rebecca littlemore are behind the cellar-door-style restaurant, with chef nathan sasi, who’s worked at london’s Moro and heston Blumenthal’s dinner.
THE BUZZ wooden beams, high ceilings and exposed brick are remnants of the former warehouse space. Choose from high stools at the open kitchen or a table among the shelves of housemade pickles and the charcuterie curing room.
THE MENU produce-driven global flavours and simple combinations made from scratch. think house-made cheeses and bread, woodfired meats and yotam ottolenghi-style salads.
THE DRINKS a well-curated selection of hard-to-find australian wines by Master of wine, rob geddes.
MUST EAT to start, snapper tartare. to finish, alfajores (dulce de leche biscuits).