Broiled Red Snapper with Za'atar Salsa Verde
['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']
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.
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