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Oven Roasted Za’atar Fish + Chips

Active Time: 15 minutes
Total Time: 30 minutes
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Why we love it:

I’ll almost always order fish and chips if it’s on a menu. In New England where I grew up, it’s usually cod or haddock. This is a “fancy pants” version if you use Halibut which is typically much more expensive, but certainly substitute as needed. Adding the za’atar is a delicious way to season it without battering and frying, which I don’t personally like doing at home.


  • 112 pounds Russet Potato
  • 4 Tablespoons Canola Oil (more or less)
  • 112 teaspoons Kosher Salt (divided)
  • 114 pounds Halibut (skinless fillets)
  • 1 Tablespoon Za’atar Spice Blend
  • 12 teaspoon Extra Virgin Olive Oil
  • 1 pound Asparagus
  • 2 Tablespoons Mayonnaise
  • 2 Lemons
  • 1 Tablespoon Capers (optional)

Cooking Instructions


    Wash the potatoes well, scrubbing the skin clean. Slice them in half. Then, slice into ½” wide planks (typically you’ll get 4 - 5). Turn them and slice evenly in the other direction to make fry shapes.

    Place on a lined baking sheet. Pour about 1 teaspoon of oil over top. Sprinkle generously with salt (about 1 teaspoon). Toss and spread out on the baking sheet to give as much space between the pieces as possible.

    Place in the oven and bake for 12 minutes. Then slide it out and flip the fries. Bake for another 12 minutes or until they’re golden brown and crispy all over.

  • 3. FISH

    Meanwhile, pat the fish fillets dry. You can cut them so you have 1 per person, or leave however you bought them and divide up after cooking. Place the fish on a baking sheet with space between, but leave enough room for the asparagus on one side of the pan. Sprinkle a pinch of salt on each. Then evenly divide up the za’atar over the filets. Lastly, drizzle the fish with olive oil.

    Place in the oven and bake for about 10 - 14 minutes until just opaque and cooked through - timing could vary greatly depending on the thickness of the fish.


    Trim just the very ends of the asparagus off. When you figure the fish has about 6 minutes left to cook, slide out the pan and add the asparagus to the empty space. Add a pinch of salt. Return to the oven and cook.

  • 5. SAUCE

    Meanwhile, stir the mayo in a small bowl. Zest and juice one lemon into it and stir well. If using, chop and add capers to the sauce. Set aside for serving.

    Slice the other lemon into wedges.

  • 6. SERVING

    Serve potato fries, add asparagus, and serve with a piece of fish. If needed, flake the fish into pieces. Serve with the sauce and lemon wedges.

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    cod, sole, albacore tuna if you can find it, even salmon would be good but adjust the cooking time per fish
  • FISH:
    try shrimp or scallops. You could do this with thin chicken cutlets too but cook accordingly
  • MAYO:
    greek yogurt or sour cream. Cashew cream would be good too
    fingerlings or yukon gold potatoes work, but adjust cooking time as needed
  • ZA’ATAR:
    can’t find it? Stir together 1 teaspoon each: dried thyme (or oregano), sesame seeds, garlic powder, ground cumin. It’s worth ordering the real thing online though!
    any green veggie of your choice
    za’atar may work for kids, but if not, leave it off. Adding garlic powder could speak to kids. Use a vegetable that they’ll eat and the fries should be a no brainer!
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