Baked Snapper with Harissa, Potatoes and Spring Onions

This two-technique solution - baking first, then finishing under the broiler - yields perfectly browned fish and tender vegetables.

6 Tbsp. olive oil
2 Tbsp. harissa paste
6 spring onions, halved lengthwise or 8 scallions (left whole)
1 lb new potatoes or small potatoes, scrubbed and thinly sliced
kosher or sea salt
black pepper, freshly ground
1½ lbs skin-on snapper fillets (3-4)

Garnish:
lemon wedges

425°F (220°C/200°C fan, Gas Mark 7). Place a rack in the upper third of the oven.

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 ¼ cup water. Roast, tossing once, until potatoes are fork-tender, 20-25 minutes.

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.

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.

Serve fish and vegetables with lemon wedges for squeezing over.

Makes 4 servings.