Za’Atar Pistachio-Crusted Sea Bass with Feta Potatoes and Orange Dill Slaw

This elegant sheet-pan dinner brings together the warm, earthy flavors of za’atar and the rich crunch of pistachios atop tender sea bass. Paired with crispy fingerling potatoes tossed in feta and fresh herbs, plus a bright orange-dill slaw, every bite is a balance of textures and tastes. A creamy sumac sauce drizzled over the fish adds a tangy finish that ties the whole dish together.

Perfect for a special weeknight meal or impressing guests, this recipe is surprisingly simple to prepare. The fish and potatoes roast together on one sheet, making cleanup a breeze. The slaw and sauce come together quickly while everything bakes, so you can enjoy a restaurant-quality dinner at home.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chilean Sea BassView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. 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.
2. Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the garlic powder, half the Za’atar Spice, salt and pepper. Roast on top rack for 12 minutes. Meanwhile, place 2 TBSP butter 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.
3. 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.
4. Meanwhile, in a small bowl, combine lemon zest, half the sumac and remaining sour cream. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5. 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. Add coleslaw mix, diced orange, half the parsley and half the dill. Toss to evenly coat; refrigerate until ready to serve.
6. 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.
7. 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.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute sea bass with another firm white fish like cod or halibut. Adjust cooking time as needed.

What can I use instead of za'atar?

You can make a substitute by mixing dried thyme, sesame seeds, sumac and a pinch of salt. Or use a blend of oregano and marjoram with sesame.

Can I prepare the slaw ahead of time?

Yes, the slaw can be made up to a few hours in advance. Keep it refrigerated and drain any excess liquid before serving.