Recipe for potato chip- and chorizo-crusted roast fish
Serves 4 with leftovers
Olive oil (for sprinkling)2½pounds skinless, boneless white fish fillets (cod, hake, haddock, or pollock) 1tablespoon olive oilSalt and pepper, to taste2teaspoons chopped fresh thyme1chorizo (6 ounces), finely chopped 2cups plain baked potato chips, crushed to crumbs in a zipper-top bag2scallions, trimmed and thinly sliced1lemon, cut into wedges (for serving)
1. Set the oven at 425 degrees. Lightly oil a large rimmed baking sheet.
2. Cut the fish into 7 pieces. Set the fish, skinned side up, on the baking sheet. Sprinkle with olive oil, salt, pepper, thyme, chorizo, and potato chips. It’s OK if some falls off the sides.
3. Roast the fish for 12 minutes or until it starts to flake and becomes opaque in the center. Set aside 3 pieces of fish for the fish cakes. Sprinkle the remaining pieces with scallions and serve with lemon. Tony Rosenfeld
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