Za'atar-Spiced Cod & Harissa Mayo

with Roasted Potatoes & Marinated Onion

40 MIN

+$1.95/serving 2 Servings

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with Salmon

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.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
¾ lb Potatoes
1 Red Onion
1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
1 oz Castelvetrano Olives
2 cloves Garlic
1 Zucchini
1½ Tbsps Red Harissa Paste
2 Tbsps Mayonnaise
2 Tbsps Rice Vinegar
2 tsps Honey
1 bunch Mint

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 with salt and pepper on both sides. Season only on the skinless side with 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, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, 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