White Fish on a Bed of Spinach and Pea Ptitim

Toast the ptitim. Gently heat olive oil in a skillet (about 1 tablespoon). Add the ptitim and sauté over medium heat, stirring, for 2–3 minutes until lightly golden and nutty-scented.

Simmer the ptitim. Pour boiling water over the ptitim so the water is twice the volume of the ptitim (about 90 ml). Add ¼ teaspoon of vegetable bouillon seasoning (or a bit of bouillon cube, or just a pinch of salt). Cover and leave over medium heat.

Add the veggies. After 5 minutes, stir the ptitim. Add the minced garlic, frozen peas, and spinach. Stir, cover, and cook for another 5 minutes.

Add the fish. After 5 minutes, stir the ptitim again and check—if the liquid has almost evaporated, add a couple of tablespoons of water. Place the fish fillets on top, season with a little pepper, and optionally drizzle with a drop of oil. Cover and cook over medium-low heat for 12 minutes.

Check for doneness. After 12 minutes, check the fish—it should easily flake with a fork and be opaque throughout. If ready, squeeze fresh lemon juice over it and dust with sumac.