1 cup full-fat greek yogurt
2 teaspoons sumac
1 teaspoon olive oil
Salt and pepper
2-3 teaspoons za’atar, divided
2 tablespoons vegetable oil, divided
8 cipollini onions, halved
4 (6-ounce) flounder filets
1-2 tablespoons flour
1 bundle asparagus, trimmed and blanched
2 cups sugar snap peas, balnched
- Preheat oven to 375 degrees. Combine yogurt, sumac, and olive oil with a pinch of salt and pepper. Mix together and set aside.
- Trim and peel carrots and toss with 1½ teaspoons za’atar and 1 tablespoon vegetable oil. Place on a baking sheet and roast 10 to 12 minutes. In a small, ovenproof sauté pan over medium-high heat, sear onions cut-side down until they begin to brown,. Flip onions, then transfer pan to oven for 8 minutes. Remove both from oven and set aside to cool.
- Season flounder with salt and pepper. Dust filets with flour (this will prevent sticking). In a large sauté pan, sear flounder over high heat for 2 minutes. Flip filets and reduce heat to medium-low; cook another 2 to 3 minutes.
- In a large sauté pan over medium heat, combine all vegetables with remaining za’atar and vegetable oil. Season with salt and pepper. (Some za’atar blends already have salt so taste before you season.) Cook until all vegetables are warmed through.
- To serve: Place 3 tablespoons of yogurt on a plate and drag spoon through it to spread across the plate. Add vegetables in center of plate and place flounder on top.
- From John Ondo, The Atlantic Room at The Ocean Course Clubhouse, Kiawah Island