Za’atar Pistachio-Crusted Sea Bass
with Feta Fingerling Potatoes, Orange Dill Slaw & Sumac Sauce
- Milk
- Tree Nuts
- Wheat
- Fish
- Sesame
In this sophisticated one-sheet Mediterranean meal, you’ll combine pistachios and panko with earthy za’atar and butter, then press it onto sea bass fillets spread with sour cream. The fish gets roasted alongside garlicky za’atar-spiced potatoes. Out of the oven, toss the potatoes with dill, parsley, and feta and serve them with the flaky, nut-crusted fish plus a crisp, bright orange-dill slaw. Finish with a drizzle of tangy, creamy sumac sauce.
Ingredients
4.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Feta Cheese
(Contains: Milk)
½ ounce
Pistachios
(Contains: Tree Nuts)
½ unit
Lemon
1 teaspoon
Sumac
12 ounce
Fingerling Potatoes
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chilean Sea Bass
(Contains: Fish)
1 unit
Orange
¼ ounce
Parsley
4 ounce
Coleslaw Mix
2 teaspoon
Garlic Powder
¼ ounce
Dill
1 tablespoon
Za'atar Spice
(Contains: Sesame)
Not included in your delivery
5 teaspoon (tsp)
Olive Oil
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Halve potatoes lengthwise. Roughly chop pistachios. Zest and quarter lemon. Zest orange, then remove peel from flesh; dice flesh into ½-inch pieces. Roughly chop parsley. Pick and roughly chop fronds from dill.
-
Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the garlic powder (you’ll use the rest later), half the Za’atar Spice, salt, and pepper. Roast on top rack for 12 minutes (you’ll add more to the sheet then).
-
Meanwhile, place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly; stir in pistachios, panko, remaining Za’atar Spice, salt, and pepper.
- Pat sea bass* dry with paper towels; season with salt and pepper. Evenly spread tops with a thin layer of sour cream; mound with pistachio mixture, pressing firmly to adhere (no need to coat undersides).
- Once potatoes have roasted 12 minutes, remove sheet from oven; lightly oil opposite side of sheet and carefully add fish, skin sides down. Return to top rack and roast until crust is golden brown, fish is cooked through, and potatoes are browned and tender, 10-14 minutes. TIP: If fish pieces are different sizes, remove smaller piece earlier so it doesn’t overcook.
-
Meanwhile, in a small bowl, combine lemon zest, half the sumac (you’ll use the rest in the next step), and remaining sour cream. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
-
In a second medium bowl, whisk together juice from half the lemon, remaining garlic powder, remaining sumac, 1 TBSP olive oil, ½ tsp sugar, salt, and pepper (juice from whole lemon, 2 TBSP olive oil, and 1 tsp sugar for 4 servings).
-
Add coleslaw mix, diced orange, half the parsley, and half the dill. Toss to evenly coat; refrigerate until ready to serve.
-
Once potatoes are done, carefully transfer to a third medium bowl. Add a large drizzle of olive oil, feta, remaining parsley, and remaining dill; stir to combine.
-
Top sea bass with orange zest.
-
Divide sea bass, slaw (draining first), and feta potatoes between plates. Drizzle sumac sauce over fish. Serve with any remaining lemon wedges on the side.
