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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.
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.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
-
NutritionPER SERVING
-
Calories520 Cals (est.)
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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.
fresh
ingredients
Title
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2 Cod Fillets
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¾ lb 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 bunch Mint
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1 oz Castelvetrano Olives
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1½ Tbsps Red Harissa Paste
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2 Tbsps Mayonnaise
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2 Tbsps Rice Vinegar
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2 tsps Honey
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1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
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 until browned and 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
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.
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!
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.
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.
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!
Tips from Home Chefs