Smoky Blood Orange Fish Harissa with Crispy Smashed Potatoes, Warm Olive–Caper Salsa, and Sesame–Sumac Yogurt

Name: Smoky Blood Orange Fish Harissa with Crispy Smashed Potatoes, Warm Olive–Caper Salsa, and Sesame–Sumac Yogurt
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 900 g Baby potatoes (or small Yukon Gold), scrubbed; 2 tsp Kosher salt; 6 tbsp Olive oil; 600 g White fish fillets (cod, haddock, pollock, hake); 2 Blood oranges; 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; 1/2 tsp Black pepper; 120 g Pitted green olives, roughly chopped; 2 tbsp Capers, drained; 1 Shallot; 2 tbsp Fresh oregano or parsley, chopped; 2 tbsp Fresh dill, chopped; 2 tsp Red wine vinegar; 200 g Greek yogurt; 1 tbsp Tahini; 1 tbsp Toasted sesame seeds; 1 1/2 tsp Sumac; 60 g Baby spinach or watercress; 1 Blood orange segments (for serving)

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.

Yael Mizrahi

January 22, 2026·Updated March 11, 2026

Prep: 20 minutes

Cook: 45 minutes

medium

dinner

januarysheet-panblood-orangeharissa+1

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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.

Frequently Asked Questions

How long does Smoky Blood Orange Fish Harissa with Crispy Smashed Potatoes, Warm Olive–Caper Salsa, and Sesame–Sumac Yogurt take to make?

Smoky Blood Orange Fish Harissa with Crispy Smashed Potatoes, Warm Olive–Caper Salsa, and Sesame–Sumac Yogurt takes about 1 hour 5 minutes total. That includes 20 minutes of prep and 45 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Smoky Blood Orange Fish Harissa with Crispy Smashed Potatoes, Warm Olive–Caper Salsa, and Sesame–Sumac Yogurt?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Smoky Blood Orange Fish Harissa with Crispy Smashed Potatoes, Warm Olive–Caper Salsa, and Sesame–Sumac Yogurt?

The main ingredients are: Baby potatoes (or small Yukon Gold), scrubbed, Kosher salt, Olive oil, White fish fillets (cod, haddock, pollock, hake), Blood oranges, Harissa paste, Tomato paste, Honey (or date syrup), Ground cumin, Smoked paprika, Garlic, Black pepper, Pitted green olives, roughly chopped, Capers, drained, Shallot, Fresh oregano or parsley, chopped, Fresh dill, chopped, Red wine vinegar, Greek yogurt, Tahini, Toasted sesame seeds, Sumac, Baby spinach or watercress, Blood orange segments (for serving).

What type of meal is Smoky Blood Orange Fish Harissa with Crispy Smashed Potatoes, Warm Olive–Caper Salsa, and Sesame–Sumac Yogurt?

Smoky Blood Orange Fish Harissa with Crispy Smashed Potatoes, Warm Olive–Caper Salsa, and Sesame–Sumac Yogurt is categorized as: dinner.

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