Layered Fish Salad with Za'atar

Cut the potatoes into fairly thick slices and parboil or microwave for 5 minutes. Drain well and then toss in first amount of Za'atar to coat. Heat olive oil in a frying pan and spread potatoes over the base of the pan. Cook until tender and golden turning once during cooking. You may need to do this in batches. When cooked, rest on a paper towel.

Mix the second amount of Za'atar and cornmeal well and rub this mixture over the fish fillets to coat. Fry the fillets in olive oil in a heavy-based frying pan. Let them rest on paper towels.

You need a large serving platter to assemble this salad. Start with a layer of potatoes spread out evenly (not overlapping) over the platter. Spread the tomato slices over the potatoes to cover completely. Sprinkle on a pinch of salt and pepper. Then place the baby salad leaves over the top of the tomatoes. Drizzle a little lemon oil over the salad leaves. Place the fish fillets on top of the salad leaves. Spread the rocket leaves on top of the fish and then finish with the olives scattered on top and another drizzle of lemon oil.