Cooked - Za’atar Fish And Chips

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Za’atar Fish And Chips

4.0

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

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

Place racks in upper and lower thirds of oven; preheat oven to 425°. 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.
Meanwhile, toss potatoes and 3 Tbsp. oil on a large rimmed baking sheet; season with salt, then toss again. 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°. 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.
Stir olives, mint, remaining 2 Tbsp. vinegar, and remaining 2 Tbsp. oil into pickled onion. Serve cod and potatoes topped with olive mixture.

Course🍽️Main Course

Diets🥩Carnivore...

Category🐟Fish And Chips

CuisineMediterranean

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 141 weeks ago

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