Za’atar Fish and Chips
A Mediterranean twist on classic fish and chips featuring za'atar-seasoned cod and roasted Yukon Gold potatoes, served with a bright olive and mint relish. The dish combines crispy potatoes, tender fish, and fresh herbs for a healthy, flavorful meal.
Ingredients
- •1 whole small red onion
- •4 Tbsp apple cider vinegar
- •1 to taste Kosher salt
- •1½ lb Yukon Gold potatoes
- •6 Tbsp extra-virgin olive oil
- •1¼ lb cod fillet
- •1 Tbsp za'atar
- •¾ cup pitted Castelvetrano olives
- •½ cup mint
Cooking Instructions
- 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.
60 min
- 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.
35 min
- 3.
Serve cod and potatoes topped with olive mixture.
5 min
