Baked fish with Harissa, potatoes, and spring onions

Sometimes you’re really too busy to cook. You know it’s something you have to do, so that’s when hands-off recipes come in handy. Although this recipe for baked snapper with Harissa, potatoes, and spring onions from Bon Appétit does take a while, it requires little work – most of the time this recipe requires is time spent in the oven. I used tilapia instead of snapper, and it didn’t have skin on it so I didn’t bother scoring the tilapia. I also decided to add more vegetables to it, so I doubled the sauce. So bring your laptop into the kitchen and get your work done while you wait for your delicious dinner.

Yield 4 servings

Time 50 minutes


  • 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 and freshly ground black pepper
  • 1½ pounds skin-on snapper fillets (3–4)
  • Lemon wedges (for serving)


  1. Place an oven rack in upper third of oven; preheat to 425°. Combine oil and harissa in a small bowl; adjust flavor with more harissa if needed (spiciness and flavor vary from brand to brand).
  2. Toss onions and potatoes with half of harissa mixture in a large baking dish; season with salt and pepper, then add ¼ cup water. Roast, tossing once, until potatoes are fork-tender, 20–25 minutes.
  3. Meanwhile, score skin side of fillets about ¼” deep; season with salt and pepper. Rub remaining harissa mixture all over fish, getting into the score marks.
  4. 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.
  5. Serve fish and vegetables with lemon wedges for squeezing over.

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