Za'atar-Spiced Cod & Harissa Mayo with Roasted Potatoes & Marinated Onion

Za'atar-Spiced Cod & Harissa Mayo

with Roasted Potatoes & Marinated Onion

40 MIN
2 Servings
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  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    Wellness
  • with Cod

    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.
    6-11 PersonalPoints range per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.

    Get Cooking

    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      520 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Za'atar-Spiced Cod & Harissa Mayo with Roasted Potatoes & Marinated Onion
    Title
    • 2 Cod Fillets
    • ¾ lb Potatoes
    • 1 Red Onion
    • 1 Zucchini
    • 2 cloves Garlic
    • 1 bunch Mint
    • 1 oz Castelvetrano Olives
    • 1½ Tbsps Red Harissa Paste
    • 2 Tbsps Mayonnaise
    • 2 Tbsps Rice Vinegar
    • 2 tsps Honey
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    Prepare the ingredients
    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.  

    Roast the potatoes
    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 until browned and tender when pierced with a fork. Remove from the oven.

    Marinate the onion
    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.

    Cook the vegetables
    4 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle 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.

    Cook the fish
    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 a drizzle 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. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Finish the marinated onion & serve your dish
    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

    Prepare the ingredients
    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 until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Marinate the onion
    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

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle 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.

    Cook the vegetables
    Cook the fish
    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 a drizzle 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. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    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!

    Finish the marinated onion & serve your dish
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