Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Here, we're topping our pork roast with a za'atar honey mixture for a sweet, salty, and earthy flavor. A medley of roasted oregano potatoes, zucchini, and tomatoes, plus a garnish of tangy feta, round out this hearty meal.
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Large dice the potatoes. Halve the zucchini lengthwise; cut crosswise into 1-inch pieces. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add as much of the garlic paste as you'd like. Stir to combine. In a separate bowl, combine the honey, za'atar, and 1 tablespoon of olive oil.
Transfer the diced potatoes to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano; toss to coat. Arrange in an even layer around the edges of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the center of the sheet pan of partially cooked potatoes, skin side down. Carefully top the fish with the za'atar honey. Return to the oven and roast 12 to 14 minutes, or until the potatoes are tender when pierced with a fork and the fish is cooked through.*
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
Meanwhile, place the tomatoes on the remaining sheet pan. Top with the mirepoix; season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Add the zucchini pieces to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until tender when pierced with a fork. Remove from the oven. Carefully stir to combine; using the back of a spoon, gently burst the tomatoes.
Transfer the roasted potatoes to the bowl of lemon-garlic mixture; toss to combine. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished potatoes and roasted vegetables. Top the vegetables with the cheese (crumbling before adding). Top the fish with the tzatziki. Enjoy!
Tips from Home Chefs