Smoky Blood Orange Fish Harissa, My Rainy-January Holiday on a Tray
January always makes me homesick for brightness. In Tel Aviv, winter is a flirt—some rain, then a blinding afternoon. In London, it commits. So I built this traybake as a tiny holiday: flaky white fish lacquered with blood orange and harissa, crispy smashed potatoes that actually shatter at the edges, and a warm olive–caper salsa that perfumes the whole kitchen.
The inspiration is pure Tel Aviv-meets-London: market citrus piled like jewels, and my London habit of roasting everything on one tray when it’s too dark to be bothered. I first made a version of this after a soaked-through walk home, when I needed dinner to feel like a sunlamp. The moment the blood orange hits the hot pan and turns jammy at the edges—honestly, it changes my mood.
What makes it special to me is the texture chorus: soft fish, crunchy potatoes, slick yogurt, pop of capers. My tip: smash the potatoes harder than you think, then drizzle with oil twice—before and halfway through roasting. Make it yours: swap cod for salmon, add fennel wedges to the tray, or stir pomegranate seeds through the salsa. And yes, tahini on top is always welcome.
Featured Recipe
Smoky Blood Orange Fish Harissa with Crispy Smashed Potatoes, Warm Olive–Caper Salsa, and Sesame–Sumac Yogurt
In January, I want food that feels like a holiday even when it’s raining sideways—bright citrus, smoky heat, and something aggressively crunchy. This is my Tel Aviv-meets-London traybake: flaky white fish lacquered in blood orange and harissa, smashed potatoes that crackle at the edges, and a briny warm salsa that tastes like the Mediterranean in one spoon.
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Ingredients
- 900 g Baby potatoes (or small Yukon Gold), scrubbed(No need to peel)
- 2 tsp Kosher salt(Plus more to taste)
- 6 tbsp Olive oil(Divided)
- 600 g White fish fillets (cod, haddock, pollock, hake)(Skinless or skin-on; 4 fillets ideal)
- 2 Blood oranges(Zest and juice)
- 2 tbsp Harissa paste(Use rose harissa if you have it)
- 1 tbsp Tomato paste(Helps the glaze cling and caramelize)
- 2 tsp Honey (or date syrup)(Optional but lovely for balance)
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 2 cloves Garlic(Finely grated)
- 1/2 tsp Black pepper
- 120 g Pitted green olives, roughly chopped(Castelvetrano if you can—creamy and bright)
- 2 tbsp Capers, drained
- 1 Shallot(Finely sliced)
- 2 tbsp Fresh oregano or parsley, chopped(Or a mix)
- 2 tbsp Fresh dill, chopped(Feels very London to me—use mint if you prefer)
- 2 tsp Red wine vinegar(Or lemon juice)
- 200 g Greek yogurt(Full-fat)
- 1 tbsp Tahini(Yes, just a spoon—enough to make it silky)
- 1 tbsp Toasted sesame seeds(Plus extra to finish)
- 1 1/2 tsp Sumac(Divided)
- 60 g Baby spinach or watercress(Optional, to serve under the fish)
- 1 Blood orange segments (for serving)(Optional but dramatic)
Instructions
- 1
Heat the oven to 220°C / 425°F. Put 900 g Baby potatoes (or small Yukon Gold), scrubbed in a pot, cover with cold 2 tsp Kosher salt water, and boil until just tender (a knife slides in with a little resistance).
15 min
Tip: Starting in cold water gives you evenly cooked potatoes—important because the smash-and-roast needs a fluffy center and a crisp shell.
- 2
Drain the potatoes, let them steam-dry for 5 minutes, then tip onto a large sheet pan. Drizzle with 3 tbsp Olive oil and a pinch more salt. Smash each potato with the bottom of a glass until it’s craggy and split, then roast until deeply golden and crisp.
30 min
Tip: Those jagged edges are your best friend—more surface area = more crunch. Rotate the pan once for even browning.
- 3
While the potatoes roast, make the blood orange harissa glaze: in a bowl, whisk 2 Blood oranges zest and juice, 2 tbsp Harissa paste, 1 tbsp Tomato paste, 2 tsp Honey (or date syrup), 1 tsp Ground cumin, 1 tsp Smoked paprika, 2 cloves Garlic grated, 1/2 tsp Black pepper, and 1 tbsp Olive oil.
5 min
Tip: Taste it. You want it punchy and slightly too intense—once it hits hot fish, it mellows.
- 4
Make the sesame–sumac yogurt: stir 200 g Greek yogurt, 1 tbsp Tahini, 1 tbsp Toasted sesame seeds, 1 1/2 tsp Sumac, and a pinch of salt. Loosen with a splash of water if you want it drizzleable.
3 min
Tip: The tahini isn’t here to shout; it’s here to make the yogurt taste richer and cling to the plate.
- 5
When the potatoes are crisp, push them to the sides of the sheet pan to create space in the center. Place the 600 g White fish fillets (cod, haddock, pollock, hake) in the middle, season lightly with salt, then spoon the blood orange harissa glaze over the top.
5 min
Tip: If your fish is very thin, tuck it slightly under itself so it cooks more evenly.
- 6
Return the pan to the oven and roast until the fish flakes easily and the glaze is sticky at the edges.
8 min
Tip: Most white fish is perfect at 50–55°C / 122–131°F internal. Don’t chase ‘well-done’—you’ll lose the silkiness.
- 7
While the fish finishes, make the warm olive–caper salsa: in a small pan, heat 2 tbsp Olive oil. Add 1 Shallot and cook until softened. Stir in 120 g Pitted green olives, roughly chopped and 2 tbsp Capers, drained for 30 seconds, then remove from heat and stir in 2 tsp Red wine vinegar, 2 tbsp Fresh oregano or parsley, chopped, 2 tbsp Fresh dill, chopped, and the remaining 1/2 tsp Sumac.
6 min
Tip: I want this warm, not cooked to death—think ‘wake it up’ so the oil carries the briny perfume.
- 8
To serve, swipe sesame–sumac yogurt onto each plate. Add a handful of 60 g Baby spinach or watercress (if using), nestle fish and crispy smashed potatoes on top, and spoon the warm olive–caper salsa over everything. Finish with extra 1 tbsp Toasted sesame seeds, more 1 1/2 tsp Sumac, and 1 Blood orange segments (for serving) for brightness.
5 min
Tip: This dish lives on contrast: hot/cold, creamy/crunchy, sweet/briny. Don’t be shy with the salsa—it’s the exclamation point.
Chef's Notes
This one comes from a very specific January memory: me in London, soaked through, craving the smell of Tel Aviv citrus stands and the salty snap of olives. The sheet-pan format is my love letter to home cooks—maximum drama, minimal chaos. Substitutions: swap blood orange for regular orange + a squeeze of lemon; swap fish for cauliflower steaks (roast 20–25 min, glaze halfway). If you want extra texture, sprinkle crushed pita chips or toasted almonds right at the end.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.