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Epicurious
Bon Appétit

Za’atar Fish and Chips

By Chris Morocco

4.4

(2)

fish potatoes and olives on a plate
Photo by Alex Lau, Prop Styling by Sophie Strangio, Food Styling by Susie Theodorou

Olives and superfast pickled onions provide tangy balance for creamy-crispy potatoes and roast cod.  

  

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Ingredient Info

Za’atar, a blend of sumac, dried herbs, and sesame seeds, can be found at Middle Eastern markets, specialty foods stores, and online.

Recipe information

  • Yield

    4 servings

Ingredients

1 small red onion, finely chopped
4 Tbsp. apple cider vinegar, divided
Kosher salt
1½ lb. small Yukon Gold potatoes, halved or quartered lengthwise
6 Tbsp. extra-virgin olive oil, divided
1 (1¼-lb.) skinless, boneless cod fillet, preferably in 1 piece
1 Tbsp. za’atar
¾ cup pitted Castelvetrano olives
½ cup coarsely chopped mint

Preparation

  1. Step 1

    Place racks in upper and lower thirds of oven; preheat oven to 425°F. Mix onion, 2 Tbsp. vinegar, and a big pinch of salt in a small bowl to combine; let sit at least 10 minutes and up to 1 hour. Drain off vinegar and discard.

    Step 2

    Meanwhile, toss potatoes and 3 Tbsp. oil on a large rimmed baking sheet; arrange in a single layer. Roast on top rack, undisturbed, until browned and crisp underneath, 20–25 minutes. Turn potatoes over and reduce oven temperature to 325°F. Place cod on a small rimmed baking sheet and drizzle with 1 Tbsp. oil. Season with salt and sprinkle with za’atar. Slide onto bottom rack in oven and roast until fish flakes easily with a fork and potatoes are browned all over, about 10 minutes.

    Step 3

    Stir olives, mint, remaining 2 Tbsp. vinegar, and remaining 2 Tbsp. oil into pickled onion. Serve cod and potatoes topped with olive mixture.

TagsRed OnionOnionRoot VegetableVegetableYukon Gold PotatoPotatoCodFishSeafoodZa'atarHerbs & SpicesCastelvetrano OliveOliveMintMainDinnerDairy FreeGluten FreeQuickEasyWeeknight MealsRoastHanukkahBon Appétit

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