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Za'atar-Spiced Cod & Harissa Mayo
with Roasted Potatoes & Marinated Onion
40 MIN
2 Servings
From the Test Kitchen
This dish is brimming with bold Middle Eastern flavors thanks to a coating of herby za'atar on our flaky seared cod, and a layer of creamy mayo mixed with smoky harissa paste—a staple of the cuisine made from dried chiles blended with cumin, coriander, garlic, and more.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories610 Cals (est.)
fresh
ingredients
Title
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2 Cod Fillets
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¾ lb Golden Potatoes
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1 Red Onion
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1 Zucchini
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2 cloves Garlic
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
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1 oz Castelvetrano Olives
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1 Tbsp Red Harissa Paste
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2 Tbsps Mayonnaise
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1 bunch Mint
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2 Tbsps Rice Vinegar
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1 Tbsp Honey
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Halve, peel, and small dice the onion. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives. Pick the mint leaves off the stems. In a bowl, combine the harissa paste and mayonnaise. Season with salt and pepper.
2
Roast the potatoes
Place the diced potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or browned and until tender when pierced with a fork. Remove from the oven.
3
Marinate the onion
Meanwhile, in a medium bowl, whisk together the honey (kneading the packet before opening) and vinegar. Add half the diced onion. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.
4
Cook the vegetables
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini and remaining diced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
5
Cook the fish
Pat the fish dry with paper towels. Season on both sides with salt, pepper, and half the za'atar (you will have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 2 to 3 minutes per side, or until lightly browned and cooked through.* Turn off the heat.
*An instant-read thermometer should register 145°F.
6
Finish the marinated onion & serve your dish
Meanwhile, to the bowl of marinated onion, add the chopped olives, half the mint leaves (tearing just before adding), and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Divide the harissa mayo between two plates; spread into an even layer. Top with the roasted potatoes, cooked vegetables, cooked fish, and finished onion (including the liquid). Garnish with the remaining mint leaves (tearing just before adding). Enjoy!
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Halve, peel, and small dice the onion. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives. Pick the mint leaves off the stems. In a bowl, combine the harissa paste and mayonnaise. Season with salt and pepper.
2
Roast the potatoes
Place the diced potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or browned and until tender when pierced with a fork. Remove from the oven.
3
Marinate the onion
Meanwhile, in a medium bowl, whisk together the honey (kneading the packet before opening) and vinegar. Add half the diced onion. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.
4
Cook the vegetables
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini and remaining diced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
5
Cook the fish
Pat the fish dry with paper towels. Season on both sides with salt, pepper, and half the za'atar (you will have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 2 to 3 minutes per side, or until lightly browned and cooked through.* Turn off the heat.
*An instant-read thermometer should register 145°F.
6
Finish the marinated onion & serve your dish
Meanwhile, to the bowl of marinated onion, add the chopped olives, half the mint leaves (tearing just before adding), and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Divide the harissa mayo between two plates; spread into an even layer. Top with the roasted potatoes, cooked vegetables, cooked fish, and finished onion (including the liquid). Garnish with the remaining mint leaves (tearing just before adding). Enjoy!
Tips from Home Chefs