Za’atar Fish and Chips

Za’atar Fish and Chips

Za’atar Fish and Chips



4 servings


small red onion, finely chopped


Tbsp. apple cider vinegar, divided


Kosher salt

lb. small Yukon Gold potatoes, halved or quartered lengthwise


Tbsp. extra-virgin olive oil, divided


1¼-lb. skinless, boneless cod fillet, preferably in 1 piece


Tbsp. za’atar


cup pitted Castelvetrano olives


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.


  1. Step 1

    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.

    Step 2

    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.

    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.

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