Za’atar Fish and Chips
Ingredients
The Pickled Onions
-
1
small
red onion
-
4
Tbsp.
apple cider vinegar
-
to taste
N/A
Kosher salt
The Potatoes
-
1½
lb.
small Yukon Gold potatoes
-
6
Tbsp.
extra-virgin olive oil
The Fish
-
1¼
lb.
skinless, boneless cod fillet
-
1
Tbsp.
za’atar
The Topping
-
¾
cup
pitted Castelvetrano olives
-
½
cup
coarsely chopped mint
Instructions
- Preheat the oven to 425°F and prepare the pickled onions by mixing chopped onion, 2 Tbsp. vinegar, and salt; let it sit for at least 10 minutes.
- Toss the potatoes with 3 Tbsp. oil and salt, then roast them in the oven for 20-25 minutes until browned.
- Turn the potatoes, reduce the oven temperature to 325°F, and prepare the cod with oil, salt, and za’atar; roast until the fish flakes easily.
- Combine olives, mint, remaining vinegar, and oil with the pickled onions, then serve the cod and potatoes topped with this mixture.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
35g
Total protein
25g
Sodium
500mg
Cholesterol
60mg
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