Ingredients

• 2 tablespoons pine nuts
• 4 (6-ounce) skin-on, boneless red snapper fillets, patted dry
• Kosher salt, freshly ground pepper
• 1/2 teaspoon ground coriander
• 4 tablespoons plus 1/2 cup olive oil
• 1/3 cup finely chopped cilantro
• 1/3 cup finely chopped parsley
• 1 small garlic clove, finely grated
• 1 1/2 teaspoons za’atar
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon fresh lemon juice
• 2 tablespoons finely chopped pickled banana peppers

Instructions

1. 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.
2. 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.
3. 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.
4. Transfer fish to a platter, placing skin side up. Stir lemon juice, banana peppers, and pine nuts into salsa verde and spoon over fish.