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Baked Snapper with Harissa, New Potatoes, and Spring Onions

5.0

(3)

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Baked Snapper with Harissa, New Potatoes, and Spring Onions Jeremy Liebman

  • Active Time

    15 minutes

  • Total Time

    50 minutes

Ingredients

4 Servings

6 tablespoons olive oil
2 tablespoons harissa paste
6 spring onions, halved lengthwise, or 8 scallions (left whole)
1 pound new potatoes or small potatoes, scrubbed, thinly sliced
Kosher salt, freshly ground pepper
1 1/2 pound skin-on snapper fillets (3–4)
Lemon wedges (for serving)

  1. Step 1

    Place an oven rack in upper third of oven; preheat to 425°F. Combine oil and harissa in a small bowl; adjust flavor with more harissa if needed (spiciness and flavor vary from brand to brand).

    Step 2

    Toss onions and potatoes with half of harissa mixture in a large baking dish; season with salt and pepper, then add 1/4 cup 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.

    Step 3

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

    Step 4

    Serve fish and vegetables with lemon wedges for squeezing over.

Cooks' Note

Thinly slicing the potatoes and adding water to the pan helps them cook quickly.

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Reviews (3)

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  • Delicious! Used harrisa from a tube and all 6 tbs oil with 2 tbs harissa for the potatoes and onion. Added a four leeks, halved lengthwise and halved the scallions. Tossed the snapper in a bowl with 3 tbs olive oil and 2 tbs harissa with salt and pepper. Roasted in a foil lined sheet pan given how little water was involved; upped to 450 after 12 minutes and then added the snapper - no broiling. I feared I overdid it on the harissa when I popped the snapper on the veg but it mellowed in the cooking. Potatoes were crisp, guests raved. Will be a go-to the rest of this winter!

    • nativenewyorker

    • NYC

    • 12/28/2017

  • Very nice & easy dish! Perfect for week night! The snapper is a little pricey but so good in this recipe! I cooked it once as is, and second time added chorizo to potatoes! Served with simple kale salad! Will make it again!

    • lisovska_ol

    • NYC

    • 1/18/2016

  • I have made this dish 4 times lately and it is a favorite now. I do use one tablespoon of mild harissa and one of hot harissa with the olive oil. We love it.

    • ocarol

    • Fort Worth, Texas

    • 9/10/2015

Tags Harissa Spring Onion Onion Root Vegetable Vegetable Potato Snapper Fish Seafood Main Lunch Dinner Gluten Free Nut Free Dairy Free Easy Weeknight Meals 5 Ingredients or Fewer Roast Broil Easter Spring Bon Appétit

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