Sumac and za’atar is such a wonderfully tangy and earthy combination. I make this all the time, especially with monkfish, as it has such a meaty texture. This dish needs something with a little freshness to break up the thickness of flavor, so I always serve it with my delicious Salatet Fattoush on the side. The reason this recipe works so well is that you have the sharpness of sumac and lemon against the smokiness and spice of paprika and chile. These flavors work really well in a number of dishes, but especially with fish.
Photography by Ria Osbourne, food by Joudie Kalla and publisher Jacqui Small from Quatro publishing. —joudie Kalla
350-gram (12-ounce) monkfish tails
dried chile flakes
Salatet fattoush, to serve (see headnote for link)
Preheat the oven to 400° F (200° C). Place the monkfish on a baking tray.
Mix all the other ingredients together and season to taste—you may want to add more salt or lemon. Rub the mixture all over the monkfish so that it is evenly coated and place the squeezed lemon halves on the tray.
Bake for 12 to 15 minutes, or longer depending on the size of the fish, checking to make sure it doesn't overcook. When it's ready, remove and serve with Salatet Fattoush.