Za’atar Fish and crisps

Ingredients for Za’atar Fish and crisps

• 1 small red onion, finely chopped

• 4 tablespoons apple cider vinegar, divided

• Kosher salt

• 675g small Yukon Gold potatoes, halved or quartered lengthwise

• 90ml extra-virgin olive oil, divided

• 1 (1 1/4-lb.) skinless, boneless cod fillet, preferably in 1 piece

• 1 tablespoon za’atar

• 180ml pitted Castelvetrano olives

• 120ml coarsely chopped mint

How to make Za’atar Fish and crisps

Place racks in upper and lower thirds of oven; preheat oven to 218°C. Mix onion, 2 tablespoons 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 45ml 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 163°C. Place cod on a small rimmed baking sheet and drizzle with 1 tablespoon 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 tablespoons vinegar, and remaining 2 tablespoons oil into pickled onion. Serve cod and potatoes topped with olive mixture.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.