Imagine growing up surrounded by the vibrant flavors and warm hospitality of the Mediterranean—that’s exactly how Suzy Karadsheh, the creator behind The Mediterranean Dish, began her culinary journey. Born in Port Said, Egypt, Suzy was immersed in a world of bold tastes and fresh, seasonal ingredients long before the “Mediterranean diet” was even a buzzword. Her love for these flavors and her culinary principles—eating with the seasons, prioritizing whole foods, and sharing generously—shine through in every dish she creates. Today, we’re diving into one of Suzy’s beautifully simple, satisfying meals from her book, The Mediterranean Dish: Simply Dinner: Za’atar-Baked Halibut with Potatoes and Artichoke Hearts—a sheet pan supper that’s healthy, delicious, and refreshingly easy to make.

Ingredients

1 pound Yukon Gold potatoes (about 4 small)

Kosher salt and ground black pepper

1 (15-ounce) can artichoke hearts packed in water, drained and rinsed

1 (1¼-pound) halibut fillet, skin and any pin bones removed, cut crosswise into 4 equal portions

½ cup dry white wine

2 large lemons

4 large garlic cloves, minced

2 tablespoons za’atar

1 teaspoon ground coriander

1 teaspoon Aleppo pepper flakes

Extra-virgin olive oil

Directions

1. Position a rack in the center of the oven and preheat the oven to 425°F.

2. Using a mandoline set on the wide setting (or a sharp chef’s knife), cut the potatoes into ⅛-inch slices. Add the slices to a medium saucepan and cover with 1 inch of water. Bring to a boil over medium-high heat, then turn the heat down to low and simmer for about 6 minutes. The potatoes likely will not be fully cooked; you just want them to be somewhat tender. Drain the potatoes.

3. Slightly overlap the potatoes in a 9-by-13-inch baking dish so they’re shingled, then season with salt and black pepper (about ¼ teaspoon each). Pat the artichokes dry and add them to the baking dish with the potatoes.

4. Pat the fish dry and season both sides with a big pinch of salt and black pepper (½ to ¾ teaspoon each). Arrange the fish on top of the potatoes and artichoke hearts.

5. In a small bowl, whisk together the wine, juice of 1 lemon (about ¼ cup), the garlic, 1 tablespoon of the za’atar, the coriander, and Aleppo pepper. While whisking, slowly drizzle in about ⅓ cup of the olive oil, until combined. Pour the mixture evenly over the fish, potatoes, and artichoke hearts.

6. Bake for about 15 minutes. Do not overbake the fish; it is ready when it flakes easily with a fork. Remove from the oven and sprinkle with the remaining tablespoon za’atar and lemon zest all over the fish and vegetables. Cut the lemon into wedges to serve.