Zaatar Fish And Chips Recipes

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ZA'ATAR FISH AND CHIPS RECIPE



Za'atar Fish and Chips Recipe image

Olives and superfast pickled onions provide tangy balance for creamy-crispy potatoes and roast cod.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 9

1 small red onion, finely chopped
4 Tbsp. apple cider vinegar, divided
Kosher salt
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
1 Tbsp. za'atar
¾ cup pitted Castelvetrano olives
½ cup coarsely chopped mint

Steps:

  • Place racks in upper and lower thirds of oven; preheat oven to 425°F. 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; 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°F. 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.

HALLOUMI WRAPS WITH CRUNCHY ZA'ATAR CHIPS



Halloumi wraps with crunchy za'atar chips image

Dust chips with za'atar spices and wrap them in warm flatbreads with halloumi and spiced tzatziki for an easy, crowd-pleasing veggie dinner.

Provided by Cassie Best

Categories     Dinner

Time 1h10m

Number Of Ingredients 17

6 floury potatoes (about 850g)
3 tbsp vegetable oil
1 tbsp za'atar
1 tsp dried oregano
2 tomatoes, chopped
10cm piece cucumber, quartered lengthways and cut into triangles
1 lemon, halved
½ red onion, thinly sliced
2 x 225g blocks halloumi
1 tbsp olive oil
200g natural yogurt
1 small garlic clove, crushed
1 tsp red wine vinegar
10cm piece of cucumber
2 tsp harissa paste
250g natural yogurt, plus extra for dusting
250g self-raising flour

Steps:

  • Cut the potatoes into 1cm-thick chips - leave the skin on, or peel first, if you prefer. Tip into a pan of cold salted water and set aside while you make the flatbreads.
  • Mix the yogurt and flour with a pinch of salt to make a soft dough. If it feels too sticky, add a little more flour. Knead gently for a minute or two until smooth and elastic, then divide into four pieces. Cover with a clean tea towel and set aside.
  • Heat the oven to 200C/180C fan/gas 6. Bring the pan of chips to the boil, reduce the heat and simmer for 8-10 mins until the potatoes start to soften - you should be able to easily break a chip in half. Drain and leave to steam-dry in the colander for 5 mins. Drizzle a large baking tray with the veg oil and put in the oven for a few minutes to heat up.
  • Carefully tip the chips into the tray of hot oil, season with salt and scatter with the za'atar and oregano. Use a fish slice to carefully turn the chips in the oil until well-coated, then bake for 25-30 mins, shaking the tray every 10 mins until crisp.
  • Meanwhile, mix the ingredients for the tzatziki together, and chill until ready to serve. Will keep covered and chilled for a day.
  • Flour a work surface and roll out each piece of dough into a roughly 25cm round. Heat a frying pan over a medium heat and cook each for 2-3 mins on each side until puffed up and golden in spots. Wrap in foil and keep warm in a low oven.
  • Tip the chopped tomatoes and cucumber triangles into individual bowls and set aside. Squeeze half the lemon over the red onions and season with a little salt, scrunch together and set aside. Cut the remaining lemon half into wedges.
  • Slice each halloumi block into eight pieces. Heat the olive oil in a frying pan over a medium-high heat and cook the halloumi for 1-2 mins on each side until soft and golden. Generously spread each flatbread with the tzatziki, then top with a handful of the chips, tomatoes, cucumbers, red onions and halloumi. Squeeze over a lemon wedge, then wrap up and serve with extra chips and tzatziki on the side.

Nutrition Facts : Calories 945 calories, Fat 43 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 4.5 milligram of sodium

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2019-12-26 Preparation. Step 1. 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 …
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  • 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.
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