Think about rising up surrounded by the colourful flavors and heat hospitality of the Mediterranean—that’s precisely how Suzy Karadsheh, the creator behind The Mediterranean Dish, started her culinary journey. Born in Port Stated, Egypt, Suzy was immersed in a world of daring tastes and recent, seasonal components lengthy earlier than the “Mediterranean weight loss plan” was even a buzzword. Her love for these flavors and her culinary rules—consuming with the seasons, prioritizing entire meals, and sharing generously—shine by means of in each dish she creates. At this time, we’re diving into considered one of Suzy’s superbly easy, satisfying meals from her e book, The Mediterranean Dish: Merely Dinner: Za’atar-Baked Halibut with Potatoes and Artichoke Hearts—a sheet pan supper that’s wholesome, scrumptious, and refreshingly straightforward to make.
Substances
1 pound Yukon Gold potatoes (about 4 small)
Kosher salt and floor black pepper
1 (15-ounce) can artichoke hearts packed in water, drained and rinsed
1 (1¼-pound) halibut fillet, pores and skin and any pin bones eliminated, reduce crosswise into 4 equal parts
½ cup dry white wine
2 massive lemons
4 massive garlic cloves, minced
2 tablespoons za’atar
1 teaspoon floor coriander
1 teaspoon Aleppo pepper flakes
Additional-virgin olive oil
Instructions
1. Place a rack within the heart of the oven and preheat the oven to 425°F.
2. Utilizing a mandoline set on the large setting (or a pointy chef’s knife), reduce the potatoes into ⅛-inch slices. Add the slices to a medium saucepan and canopy with 1 inch of water. Deliver to a boil over medium-high warmth, then flip the warmth all the way down to low and simmer for about 6 minutes. The potatoes doubtless is not going to be totally cooked; you simply need them to be considerably tender. Drain the potatoes.
3. Barely overlap the potatoes in a 9-by-13-inch baking dish so that they’re shingled, then season with salt and black pepper (about ¼ teaspoon every). Pat the artichokes dry and add them to the baking dish with the potatoes.
4. Pat the fish dry and season either side with a giant pinch of salt and black pepper (½ to ¾ teaspoon every). Organize the fish on prime of the potatoes and artichoke hearts.
5. In a small bowl, whisk collectively the wine, juice of 1 lemon (about ¼ cup), the garlic, 1 tablespoon of the za’atar, the coriander, and Aleppo pepper. Whereas whisking, slowly drizzle in about ⅓ cup of the olive oil, till mixed. Pour the combination evenly over the fish, potatoes, and artichoke hearts.
6. Bake for about quarter-hour. Don’t overbake the fish; it’s prepared when it flakes simply with a fork. Take away from the oven and sprinkle with the remaining tablespoon za’atar and lemon zest everywhere in the fish and greens. Minimize the lemon into wedges to serve.
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