It's fish and chips, but skip the fryer and enjoy it on a plate without being pestered by seagulls. Our baked barra gets dressed in a sprinkling of tongue-tingling spice and topped with a lively olive salsa for perkiness. Served on the side are some crispy veggie chips and feeling of smug satisfaction.
Preheat oven to 200°C fan-forced. Cut potato into thin wedges. Cut zucchini into thick wedges.
Place chips on a lined baking tray, drizzle with 2 teaspoons olive oil and sprinkle with salt and pepper. Bake for 20 minutes or until golden and almost cooked. While chips are cooking, continue with step 3.
Roughly chop olives. Rinse parsley. Roughly chop parsley leaves and finely chop stalks. Thinly slice spring onion. Finely zest and juice lemon. Place olives, parsley, spring onion and lemon in a bowl with salt and pepper and mix to combine.
Place fish in a bowl with remaining olive oil, Za'atar Bazaar, and a pinch of salt and pepper and toss to combine.
Once chips are golden, remove tray from oven and add fish. Bake for a further 10–12 minutes or until fish is cooked through.
Divide chips and fish between plates and spoon over green salsa to serve.