Directions

1. Preheat the oven to 200°C (180°C fan/gas mark 6).

2. In a large roasting tin, toss the courgettes, red peppers, and sliced red onion with 15ml olive oil and 5g of Za'atar. Season with salt and pepper. Roast for 15 minutes.

3. Meanwhile, in a medium saucepan, heat 15ml olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute.

4. Add the rinsed brown rice to the pan and stir to coat. Pour in the stock, bring to a boil, then reduce heat to low, cover, and simmer for about 35-40 minutes.

5. While the rice is cooking, pat the white fish fillets dry with kitchen paper. Brush with the remaining 15ml olive oil and sprinkle with the remaining Za'atar Spice Blend.

6. After the vegetables have roasted for 15 minutes, remove the tin from the oven. Add the cherry tomatoes and make space for the fish fillets.

7. Place the fish on top of the vegetables and return to the oven for another 12-15 minutes, or until the fish is cooked through and flakes easily.

8. When the rice is tender and has absorbed all the liquid, remove from heat and let stand, covered, for 5 minutes. Then fluff with a fork and stir in the zest and juice of half the lemon (depending on preference), and the chopped herbs. Season with salt and pepper to taste.

9. Remove the fish and vegetables from the oven.

10. Serve the Za'atar-crusted fish and roasted vegetables alongside the lemon herb brown rice. You may want to serve the extra lemon to be squeezed over the fish.