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Recipe: Sumac-Crusted Snapper by Monday Morning Cooking Club

April 20, 2017

Monday Morning Cooking Club have delivered us another wonderful cookbook, It’s Always About the Food! There are plenty of incredible recipes inside, so here’s a free sneak-peak to get you started. Click here to read our full review and find out why we loved it so much!

Sumac-Crusted Snapper with Roasted Chickpea Salad

One of the many great cooks from our book The Feast Goes On, Ata, raved to me about Ronit’s incredible food and wanted us to meet. He was right. Her food is wonderful and so quintessentially Byron Bay – healthy and vibrant – combined with bold Middle Eastern flavours. Her preference is for organic produce wherever possible. I’ve done a cooking workshop at Ronit’s Open Table in the lush Byron hinterland and it was just brilliant. This dish works well with any firm white fish.  ~ Lisa, MMCC


½ teaspoon sea salt

¼ teaspoon ground black pepper

6 × 150 g (5½ oz) snapper fillets, each cut into 4

150 g (1¼ cups/5½ oz) potato flour

4 tablespoons za’atar

4 tablespoons ground sumac

1 teaspoon sea salt

125 ml (½ cup) vegetable oil

finely grated zest of 1 lemon, to garnish

coriander (cilantro) leaves, to garnish

Coriander and chickpea salad

1 × 400 g (14 oz) tin chickpeas, rinsed and drained

1 tablespoon extra virgin olive oil

2 bunches coriander (cilantro), roughly chopped

150 g (1 cup) pine nuts, lightly toasted


60 ml (¼ cup) lemon juice

60 ml (¼ cup) extra virgin olive oil

3 cloves garlic, crushed

2 fresh bird’s eye chillies (small hot red chillies), seeds removed, finely chopped

sea salt and ground pepper


MMCC-AATF-front-coverPreheat the oven to 180°C (350°F/Gas 4).

To make the salad, toss the chickpeas with the olive oil on a baking tray and roast for 25 minutes or until golden. Allow to cool slightly. In a bowl, toss together the coriander, pine nuts and chickpeas.

To make the dressing, in a small bowl, combine lemon juice, olive oil, garlic, chilli, salt and pepper and whisk together well. Pour the dressing over the salad and toss to combine.

To prepare the fish, in a large bowl, lightly beat the eggs with the salt and pepper. Add the snapper fillets and allow them to sit for a few minutes. On a flat plate, mix the potato flour, za’atar, sumac and salt. Lift the snapper pieces, 1 at a time, out of the egg mixture and coat on both sides with the flour mixture. Set aside.

Heat the oil in a large heavy-based frying pan over medium–high heat until the oil is hot. Add the snapper pieces and fry for about 1 minute on each side or until golden.

Remove and drain on paper towel.

To serve, spread the salad on a wide serving platter and scatter the snapper pieces on top. Garnish with coriander and lemon zest.

Serves 6

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