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The Boston Globe

Food & dining

Sunday Supper

Recipe for potato chip- and chorizo-crusted roast fish

Serves 4 with leftovers

Olive oil (for sprinkling)
pounds skinless, boneless white fish fillets (cod, hake, haddock, or pollock)
1 tablespoon olive oil
Salt and pepper, to taste
2 teaspoons chopped fresh thyme
1 chorizo (6 ounces), finely chopped
2 cups plain baked potato chips, crushed to crumbs in a zipper-top bag
2 scallions, trimmed and thinly sliced
1 lemon, cut into wedges(for serving)

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