Broiled Red Snapper with Za’atar Salsa Verde from Peake catering

Peake, a catering company in Vancouver, sent us this week’s recipe for Broiled Red Snapper with Za’atar Salsa Verde from Head Chef Michael Chan. Enjoy!

Broiled Red Snapper

Broiled Red Snapper with Za’atar Salsa Verde

Serves 4


-2 Tbsp pine nuts
-4 6-ounce skin-on, boneless red snapper fillets, patted dry
-½ tsp ground coriander
-4 Tbsp plus ½ cup olive oil
-1/3 cup finely chopped cilantro
-1/3 cup finely chopped parsley
-1 garlic clove, finely grated
-1½ tsp za’atar
-¼ tsp crushed red pepper flakes
-1 Tbsp fresh lemon juice
-2 Tbsp finely chopped pickled banana peppers
-Kosher salt


1. Toast the pine nuts in a dry pan over low heat, tossing often, until golden and fragrant. Roughly 3 minutes. Transfer to a plate to allow to cool, then coarsely chop.

2. Heat broiler. Season flesh side of snapper fillets with Kosher salt, then sprinkle with coriander. Drizzle 2 Tbsp of olive oil on to a small baking sheet and place fish, flesh side down, on top. Drizzle skin side with 2 Tbsp oil, season with salt. Broil until skin is crisp and browned and flesh is cooked through, 8-10 minutes.

3. Remove fish from broiler and let rest for 5 minutes.

4. Mix cilantro, parsley, garlic, za’atar, red pepper flakes, and remaining ½ cup oil in a small bowl. Season with Kosher salt.

5. Transfer fish to a platter, placing skin side up. Stir lemon juice, banana peppers, and pine nuts into salsa verde and spoon over fish.