Crispy Za'atar Cod & Whipped Pistachio-Yogurt Power Bowls with Sumac Onions

This recipe transforms mild cod into a crispy, flavor-packed Mediterranean feast in just 35 minutes. The secret is a vibrant za'atar breadcrumb crust paired with a creamy whipped pistachio-yogurt sauce that doubles as a dressing. Quick-pickled sumac onions and a simple cucumber-tomato salad complete this high-protein, balanced meal that's perfect for busy weeknights yet impressive enough for guests.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• For the Cod:
• 4 (6-oz) cod fillets, patted dry
• 1/2 cup panko breadcrumbs
• 2 tbsp za'atar seasoning
• 1 tsp garlic powder
• 1/4 tsp sea salt
• 1 large egg, beaten
• 1 tbsp olive oil
• For the Whipped Pistachio-Yogurt:
• 1 cup full-fat plain Greek yogurt
• 1/4 cup shelled pistachios, toasted
• 2 tbsp fresh lemon juice
• 1 small garlic clove
• 2 tbsp extra virgin olive oil
• Salt to taste
• For the Sumac Onions & Salad:
• 1/2 red onion, thinly sliced
• 1 tbsp red wine vinegar
• 1 tsp sumac
• 1 cup cherry tomatoes, halved
• 1 Persian cucumber, sliced
• 1/4 cup fresh parsley, chopped
• 2 cups cooked quinoa or farro (for serving)

Instructions

1. Make the quick-pickled onions: In a small bowl, combine sliced red onion, red wine vinegar, and sumac. Toss and set aside to marinate while you prepare everything else.
2. Prepare the whipped pistachio-yogurt: In a small food processor, combine Greek yogurt, toasted pistachios, lemon juice, garlic clove, and olive oil. Blend until smooth and creamy, about 1 minute. Season with salt and set aside.
3. Set up your breading station: In one shallow dish, place the beaten egg. In another dish, mix panko breadcrumbs, za'atar, garlic powder, and sea salt.
4. Bread the cod: Pat cod fillets dry again. Dip each fillet into the egg, letting excess drip off, then press firmly into the za'atar breadcrumb mixture, coating all sides evenly.
5. Cook the cod: Heat olive oil in a large non-stick skillet over medium-high heat. Once hot, add breaded cod fillets. Cook for 4-5 minutes per side, until the crust is golden brown and the fish flakes easily with a fork.
6. Assemble the salad: While the cod cooks, combine cherry tomatoes, cucumber slices, and chopped parsley in a bowl. Toss with a pinch of salt.
7. Assemble the bowls: Divide cooked quinoa among four bowls. Place a crispy cod fillet on top of each. Spoon a generous dollop of whipped pistachio-yogurt beside it.
8. Finish and serve: Top with the tomato-cucumber salad and a generous scoop of sumac-pickled onions. Drizzle with extra olive oil if desired and serve immediately.

Chef's Note

For an extra-crispy crust, place the breaded cod fillets on a wire rack in the fridge for 10 minutes before cooking. This helps the coating adhere and dry out slightly, resulting in maximum crunch.

Make-Ahead Tips

The whipped pistachio-yogurt and sumac onions can be made 1 day ahead and stored separately in airtight containers in the refrigerator. Assemble bowls just before serving to keep the cod crispy.

Substitutions

Cod can be substituted with haddock, halibut, or salmon. For a nut-free version, use toasted sunflower seeds in place of pistachios. Za'atar can be replaced with a mix of dried thyme, sesame seeds, and sumac.