Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.
1 small red onion, finely chopped
4 Tbsp. apple cider vinegar, divided
1½ lb. small Yukon Gold potatoes, halved or quartered lengthwise
6 Tbsp. extra-virgin olive oil, divided
1 1¼-lb. skinless, boneless cod fillet, preferably in 1 piece
¾ cup pitted Castelvetrano olives
½ cup coarsely chopped mint
Za’atar, a blend of sumac, dried herbs, and sesame seeds, can be found at Middle Eastern markets, specialty foods stores, and online.
Place racks in upper and lower thirds of oven; preheat oven to 425°. Mix onion, 2 Tbsp. vinegar, and a big pinch of salt in a small bowl to combine; let sit at least 10 minutes and up to 1 hour. Drain off vinegar and discard.
Meanwhile, toss potatoes and 3 Tbsp. oil on a large rimmed baking sheet; season with salt, then toss again. Arrange in a single layer. Roast on top rack, undisturbed, until browned and crisp underneath, 20–25 minutes. Turn potatoes over and reduce oven temperature to 325°. Place cod on a small rimmed baking sheet and drizzle with 1 Tbsp. oil. Season with salt and sprinkle with za’atar. Slide onto bottom rack in oven and roast until fish flakes easily with a fork and potatoes are browned all over, about 10 minutes.
Stir olives, mint, remaining 2 Tbsp. vinegar, and remaining 2 Tbsp. oil into pickled onion. Serve cod and potatoes topped with olive mixture.
Reviews SectionWhy throw out the 2 Tbsp of vinegar used to marinate the onions, only to add 2 Tbsp back in? Does the vinegar get too onion-y?What a great healthy way to eat fish and chips! As one other reviewer mentioned, it did take longer to cook, especially the fish. The recipe calls for one piece, but I think that it would cook more consistently with smaller loins.I followed the recipe exactly as written and I must say...WOW! If you are a fan of Middle-Eastern flavors, then this will surely please you. The za'atar gave a wonderful flavor to the fish, but eating a bite along with a bit of the creamy potato and the cool minty olive mixture together was a flavor explosion! I served the fish on top of a bed of raw baby spinach, which went really well with the dish. The heat of the fish wilted the spinach ever so slightly, which was perfect. Paired with a 2013 Ferrari-Carano Fumé Blanc, the meal was truly restaurant quality. I look forward to making this again!AnonymousThe Quiet Corner of CT04/27/20Used sweet potatoes instead of Yukon gold. Other than that sub, went by the fecipe. Will keep working on this recipe with various fish.(salmon comes to mind).Will add thinly sliced zucchin, cauliflower and/or broccoli florets to the quick pickled onions next time. Just to see.Bachelor (party of one)Christchurch New Zealand03/04/20I've made this several times now. The cook times listed seem to be a bit short for both the potatoes and the fish. I've been chucking cauliflower trees in with the potatoes which is delicious. The onion-olive topping is by far the highlight of this recipe.wasn’t a fan of the fish with that seasoning! the potatoes were yummy but nothing transcendent.Made this past weekend and loved it!! I sliced the potatoes thinner to cook them faster. Absolutely loved the bright fresh flavors of the olives and mint. Definitely will be adding to my repertoireHannahWhite2020Atlanta02/26/20Don't skip the olive-onion-mint topping! It's fantastic with the cod, and brightens up this dish immensely for the amount of effort it takes. I really love these kinds of recipes - simple short ingredients list, and a method you can get the jist of with a skim. Honestly can't fault this it's such a ridiculously easy and yummy dinner.Delicious! Loved the way the potatoes “souffléd” and the cod was perfectly cooked with the recipe method. Not sure if you’d call the olive/onion mixture a tapenade or a salsa, but a great complement to the potatoes and cod.Loved this one! Looked so pretty in presentation and a pleasant tangy zing. I'm not normally much of an olive person but calvestranos have recently converted me. Felt hearty like fish and chips but without the carb-loaded feeling of regret.worthisweetsDenver, CO01/13/20We loved this easy recipe. I used wild-caught haddock and added some preserved lemon to flavor the fish. Added sumac to the potatoes also. Needed hotter oven than stated to cook the fish in final phase. Next time will add some Aleppo pepper flakes for more heat in dish.ploliverJersey Shore01/12/20Tastes great. I could've eaten more but I think that it was a healthy sized portion. Great salsa/relish alternative to a traditional tartar sauce.Terri HealVictoria BC Canada 01/11/20Replaced the red onion with a shallot since its what I had on hand and added some pistachios to the onion and olive mixture for some crunch, it was surprisingly amazing! I don't cook fish at home often and this may have converted me, and that olive and mint mixture is perfectly balanced and I want to put it on everythingsanderson1998Bellingham, Washington 01/09/20I really enjoyed this dish. I loved the combo of potatoes, fish, and relish. Next time, I'd add golden raisins as another reviewer suggested. I think that a little bit of sweetness would balance out the very tangy onion-olive relish. Very filling, easy, and flavorful!alrr0610Oak Park, IL01/07/20Great recipe! So easy and delicious. The only change I made was I left the cod in the oven for 14 minutes instead of 10 and I left the oven at 425 instead of lowering the heat. Will definitely make this again!AnonymousAustin, TX01/07/20Not sure what happened here. I'm usually pretty good with fish but this was my first time cooking cod - at 10 minutes it still looked raw, and after 20 I just took it out and ate it but still don't know if the rubbery texture was due to undercooking, overcooking, or something else. Never got that flaky texture. The quality of fish from the local market is usually pretty good but maybe I got a dud? Idk. Maybe I'll try this again with tilapia or something else that cooks very fast - or maybe I'll try the fish en papillote next time as there was a lot of moisture loss. Potatoes were great.AnonymousOakland, CA01/07/20Pretty good recipe! The fish seemed a little bland to me, but the olive/onion mixture definitely added a complimentary flavor to the dish. I needed some kick so I ate the dish with hot sauce as well.AnonymousPittsburgh, PA01/06/20The potatoes were awesome and got super crispy, but the fish fell a little flat for me. I think the topping needs some sweetness (I added some golden raisins) to balance the saltiness/bitterness of the olives.AnonymousNew York01/05/20Okay so I riffed on this using the flavors but subbed out the bases just because I needed to use some ingredients up. Roasted fingerlings instead of yukons, za’atar crusted chicken instead of fish, unfortunately couldn’t get mint so used arugula to make it a salad.So I’m reviewing for the quick pickles (such an easy way to add some punch), the smashed olives (wow, incredible), the za’atar (added a lot, will probably add more next time), and texture combo. 100% using all these together again. It was so easy and so tasty and it’d be simple to make a bigger batch to eat all week.Also really appreciate Morocco’s tips on the healthyish IG story about not cutting up the mint and counting your olives and pits.AnonymousBellingham, WA01/04/20This was amazing! Had to cook the fish longer than the directions stated.Pickled the onions overnight.Excited to eat it but fish is taking waaaaaay longer than what it says in recipe—and I have Miele range. Turned it up to broil and still waiting...AnonymousSEATTLE 01/03/20Great recipe. I liked the instructions being timed to make both the potatoes and fish for one meal. Next time I'll add another veg onto the potato sheet pan for something green.didn't stray much, pretty solid, extremely fast and nice and light weeknight meal.sastriblingBergen County, NJ01/01/20The onion was really overwhelming in this recipe. I chopped it fine and let it marinate for 45 minutes but it still was too much.
Watch the video: FISH AND CHIPS. Hands down the best ever. John Quilter