Baked Snapper with Harissa, New Potatoes, and Spring Onions

Ingredients for Baked Snapper with Harissa, New Potatoes, and Spring Onions

• 90ml olive oil

• 2 tablespoons harissa paste

• 6 spring onions, halved lengthwise, or 8 spring onions (left whole)

• 450g new potatoes or small potatoes, scrubbed, thinly sliced

• Sale kosher, pepe macinato fresco

• 675g skin-on snapper fillets (3–4)

• Spicchi di limone (per servire)

Place an oven rack in upper third of oven; preheat to 218°C. Combine oil and harissa in a small bowl; adjust flavour with more harissa if needed (spiciness and flavour vary from brand to brand).

Toss onions and potatoes with half of harissa mixture in a large baking dish; season with salt and pepper, then add 60ml water. Roast, tossing once, until potatoes are fork-tender, 20–25 minutes. Meanwhile, score skin side of fillets about 1/4" deep; season with salt and pepper. Rub remaining harissa mixture all over fish, getting into the score marks.

Remove onions and potatoes from oven and heat grill. Place fish skin side up on top of vegetables and grill until onions and potatoes are tender and fish is cooked through and starting to brown on top, 8–10 minutes.

Serve fish and vegetables with lemon wedges for squeezing over.

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