Oven Roasted Za’atar Fish + Chips
Why we love it:
- 11⁄2 pounds Russet Potato
- 4 Tablespoons Canola Oil (more or less)
- 11⁄2 teaspoons Kosher Salt (divided)
- 11⁄4 pounds Halibut (skinless fillets)
- 1 Tablespoon Za’atar Spice Blend
- 1⁄2 teaspoon Extra Virgin Olive Oil
- 1 pound Asparagus
- 2 Tablespoons Mayonnaise
- 2 Lemons
- 1 Tablespoon Capers (optional)
1. PREHEAT THE OVEN TO 445 DEGREES
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.
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.
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.
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.