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

• Kosher salt, freshly ground pepper

• 675g skin-on snapper fillets (3–4)

• Lemon wedges (for serving)

How to make Baked Snapper with Harissa, New Potatoes, and Spring Onions

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.