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Za’atar Fish and Chips

['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']

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.

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