Preheat oven to 180°C
Score the snapper diagonally a few times on each side.
Line a baking tray with non stick baking paper.
Mix the Za’atar and olive oil together in a bowl.
Smear the herby spice mixture well over the snapper.
Bake in the oven for 28-30 minutes depending on fish size.
Serve with Tahini Sauce on the side.

Crush 2 cloves of garlic with ½ tsp salt in a large mortar and pestle.
Add 2 tablespoons of tahini paste, juice of one lemon. Stir until smooth.
Add 1 tbsp water at a time for a thin constancy. Drizzle in some olive oil, the amount to your liking.