Baked Snapper with Harissa New Potatoes and Spring Onions
Ingredients
- 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)
Instructions
Baked Snapper with Harissa, New Potatoes, and Spring Onions serves 4 original recipe by Bon Appetit.
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