Broiled Red Snapper with Za'atar Salsa Verde

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde. Za'atar, a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds, can be found at Middle Eastern markets, specialty foods stores, and online.

2 Tbsp. pinenuts
4 (6 oz) red snapper fillets, skin-on, boneless, patted dry
kosher salt
black pepper, freshly ground
½ tsp. ground coriander
4 Tbsp. + ½ cup extra-virgin olive oil
⅓ cup fresh cilantro, finely chopped
⅓ cup fresh parsley, finely chopped
1 small clove garlic, finely grated
1½ tsp. za'atar
¼ tsp. crushed red pepper flakes
1 Tbsp. lemon juice, freshly squeezed
2 Tbsp. pickled banana peppers, finely chopped

Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden and fragrant, about 3 minutes. Transfer to a cutting board. Let cool, then coarsely chop.

Heat broiler. Season flesh side of snapper fillets with salt and pepper, then sprinkle with coriander. Drizzle 2 Tbsp. oil onto a small rimmed baking sheet and place fish, flesh side down, on top. Drizzle skin side with 2 Tbsp. oil; season with salt and pepper. Broil until skin is crisp and browned and flesh is cooked through, 8-10 minutes. Remove fish from broiler and let rest 5 minutes.

Meanwhile, mix together cilantro, parsley, garlic, za'atar, red pepper flakes, and remaining ½ cup oil in a small bowl; season salsa verde with salt and pepper.

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

Makes 4 servings.