6spring onions, halved lengthwise, or 8 whole scallions
1 poundnew potatoes, scrubbed, thinly sliced
46 oz skin on Australis Barramundi fillets
kosher salt and freshly ground black pepper
Smoky, spicy Tunisian flavor on a beautiful cut of fish.
Sheet pan dinners are a weeknight savior—they combine baking and broiling so that the dish has as many textures as it does flavor, with minimal clean-up! This Baked Barramundi with Harissa, Potatoes and Spring Onions recipe yields perfectly-browned barramundi and tender vegetables with tangy spiciness and complexity. Recipe adapted from Alison Roman for Bon Appetit.
Step 1Place an oven rack in the upper third of the oven. Preheat to 425 degrees F.
Step 2Combine oil and harissa in a small bowl; adjust flavor with more harissa if needed (spice and flavor vary from brand to brand.)
Step 3Toss onions and potatoes with half of the 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.
Step 4Meanwhile, 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 5Remove 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 6Serve fish and vegetables with lemon wedges for squeezing over.