Roasted Snapper with Harissa, Potatoes and Spring Onions

June 26, 2015 | By | Reply More

roasted snapper

What could be better than a one-pan meal with a short list of ingredients that add up to dinner greatness? When the weather’s nice, there’s too much work to do in the garden, too many hummingbirds to watch, and too many mojitos to enjoy poolside to be stuck in the kitchen all day or chasing down obscure ingredients. I save all that stuff for the winter months when I’m stuck indoors.

roasted snapper

 

 

 

 

 

 

I’ve adapted this wonderful recipe from a recent Bon Appetit and it features a vegetable that, until this year, I’d shrugged off thinking, “What’s the point?” I never understood the deliciousness of spring onions until I tried them roasted with asparagus in a Spring Vegetable Tart. Spring onions are kind of like scallions, but with a more pronounced white bulb. Halved vertically, they cook up quickly and have a sweetness that any ol’ regular onion doesn’t have.

Giving the vegetables a head start in the roasting pan and later adding the fish under the broiler results in both being perfectly cooked with almost no effort at all. Even without the fish, the potatoes and onions cooked this way and finished under the broiler would make a perfect accompaniment to a fluffy omelet at breakfast.

roasted snapperHarissa is available in varying levels of spiciness to suit every taste. I prefer the spicy version of Mina Harissa because it’s delicious and contains only 6 ingredients, no additives.

Ingredients (Serves 4)

6 Tbsp. olive oil

2 Tbsp. harissa

8 spring onions trimmed and halved lengthwise or scallions, trimmed but left whole

1 pound small potatoes, scrubbed and thinly sliced

Sea salt and freshly ground pepper

1 1/2 pounds skin-on snapper fillets, 3-4 pieces

roasted snapperLemon wedges for serving

Step one:

6 Tbsp. olive oil

2 Tbsp. harissa

8 spring onions trimmed and halved lengthwise or scallions, trimmed but left whole

1 pound small potatoes, scrubbed and thinly sliced

Sea salt and freshly ground pepper

Preheat oven to 425°. In a small bowl, combine the oil and harissa. Toss the potatoes and onions with about half of the harissa mixture in a 13 x 9 baking dish and season with salt and pepper. Add 1/4 cup of water and roast, rotating once, for about 20-25 minutes until potatoes are fork-tender.

roasted snapperStep two:

1 1/2 pounds skin-on snapper fillets, 3-4 pieces

Lemon wedges for serving

While vegetables are cooking, score the skin of each snapper fillet about 1/4-inch deep. Season the fish with salt and pepper and rub each with the remaining harissa mixture, coating them thoroughly. When vegetables are cooked, remove them from the oven and place the fish, skin side up, on top of them. Preheat the broiler.

Broil fish and vegetables until fish is cooked through and vegetables are tender and beginning to brown, 8-10 minutes. Serve the roasted snapper with lemon wedges.

Accept the applause – no one needs to know it was THAT EASY!

 

 

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Category: Food, General, Main Dishes, Recipes, Spring

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