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Baked Snapper with Harissa, New Potatoes, and Spring Onions

Baked Snapper with Harissa, New Potatoes, and Spring Onions

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant baked snapper with harissa and new potatoes is a wonderful addition to your repertoire of heart-healthy recipes. The white fish is infused with the warm, smoky heat of harissa, which pairs beautifully with the natural sweetness of roasted spring onions and tender slices of potato. By roasting everything in one tray, the juices from the snapper permeate the vegetables, creating a deeply savoury and satisfying dish that requires very little effort to assemble.

Ideal for a nutritious midweek meal or a relaxed weekend supper, this dish focuses on fresh ingredients and healthy fats from olive oil. The addition of zesty lemon wedges at the end cuts through the spice, brightening the flavours of the snapper. Serve it simply on its own or with a crisp green salad for a complete, balanced dinner that feels truly indulgent while remaining light.

Ingredients for Baked Snapper with Harissa, New Potatoes, and Spring Onions

90ml olive oil
2 tablespoons harissa paste
6 spring onions, halved lengthwise, or 8 spring onions (left whole)
450g new potatoes or small potatoes, scrubbed, thinly sliced
Koshersalt, nymalen peppar
675g skin-on snapper fillets (3–4)
Citronskivor (för servering)

How to make Baked Snapper with Harissa, New Potatoes, and Spring Onions

Place an oven rack in upper third of oven; preheat to 218°C. 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 60ml water. Roast, tossing once, until potatoes are fork-tender, 20–25 minutes. Meanwhile, 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.

Remove onions and potatoes from oven and heat grill. Place fish skin side up on top of vegetables and grill 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.

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