Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Charred Oslić with Za'atar Crust, Pomegranate Gastrique, and Crispy Chickpea Foam
A bold Middle Eastern-Modern Creative fusion featuring pan-seared oslić (a delicate white fish) topped with a crunchy za'atar and sesame crust, finished with an elegant pomegranate gastrique reduction and an airy chickpea foam. This dish bridges traditional Levantine flavors with contemporary plating and molecular gastronomy techniques.
35 min
Hard
4 servings
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Taste Profile
Sweet5/10
Salty4/10
Sour6/10
Umami5/10
Spicy2/10
🥄 Texture
Crispy, nutty crust from the za'atar and sesame gives a pronounced crunch on top of a moist, flaky oslić fillet. The chickpea foam is airy and silky, while the pomegranate gastrique adds a syrupy, glossy counterpoint that balances the textures.
👃 Aroma
Herbaceous and lemony notes from the za'atar and fresh lemon come forward, joined by toasty sesame and a faint smoky warmth from paprika. The pomegranate gastrique contributes a sweet-tangy, slightly balsamic fruitiness while tahini and garlic add a warm, nutty savory base.
🍷 Pairs Well With
A zesty, mineral-driven Sauvignon Blanc or a crisp dry Riesling to match the citrus-tang and cut through the pomegranate glaze; alternatively a light, dry rosé.
🥗 Side Dishes
Lemon-herb couscous or freekeh, a bright Israeli salad (cucumber, tomato, parsley), or charred asparagus and roasted baby potatoes tossed with olive oil and lemon.
Ingredients(22 items)
- 14 oslić fillets (150g each, skin-on)
- 23 tablespoons za'atar spice blend
- 32 tablespoons white sesame seeds
- 41 tablespoon black sesame seeds
- 51/4 cup pomegranate juice (fresh or bottled)
- 62 tablespoons pomegranate molasses
- 71 tablespoon honey
- 81 tablespoon balsamic vinegar
- 91 can (400g) chickpeas (drained and rinsed)
- 101/4 cup tahini
- 112 tablespoons lemon juice (fresh)
- 121 teaspoon ground cumin
- 131/2 teaspoon smoked paprika
- 143 cloves garlic (minced)
- 151/4 cup vegetable stock
- 161/4 cup extra virgin olive oil (divided)
- 172 tablespoons butter
- 181 teaspoon soy lecithin (for foam)
- 19Salt and black pepper to taste
- 20Fresh mint leaves (for garnish)
- 21Microgreens (for garnish)
- 22Edible flowers (for garnish)
Nutrition Information(per serving)
385
Calories
42.3g
Protein
12.8g
Carbs
18.5g
Fat
Instructions
- 1
Prepare the pomegranate gastrique by combining pomegranate juice, pomegranate molasses, honey, and balsamic vinegar in a small saucepan. Heat over medium-low and simmer for 8-10 minutes until reduced by half and syrupy. Set aside to cool.
- 2
Make the chickpea foam by blending drained chickpeas, tahini, lemon juice, minced garlic, ground cumin, smoked paprika, and vegetable stock in a food processor until completely smooth. Pass through a fine-mesh sieve. Whisk in soy lecithin until fully incorporated. Set aside.
- 3
Mix za'atar spice blend with white and black sesame seeds in a shallow bowl. Pat the oslić fillets dry with paper towels and season both sides with salt and pepper.
- 4
Heat 2 tablespoons of olive oil and butter in a large skillet over medium-high heat until the butter foams. Once hot, carefully place the oslić fillets skin-side down into the pan.
- 5
Cook the fillets skin-side down for 4-5 minutes without moving them, until the skin becomes crispy and golden. The fish should release easily from the pan when ready.
- 6
Gently flip the fillets and cook for an additional 2-3 minutes on the flesh side until just cooked through (the fish should flake easily with a fork but remain moist).
- 7
While the fish is cooking on the second side, dip the top of each fillet into the za'atar-sesame mixture, pressing gently to adhere the crust.
- 8
Using an immersion blender, gently blend the chickpea mixture to create a light, airy foam. Work slowly to incorporate air without deflating the foam.
- 9
To plate, spoon a small amount of chickpea foam onto each plate as the base. Place the oslić fillet on top, with the za'atar crust facing upward.
- 10
Drizzle the pomegranate gastrique around the plate in artistic lines. Garnish with fresh mint leaves, microgreens, and edible flowers.
- 11
Serve immediately while the fish is still warm and the crust is crispy.
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