You can now read 10 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.

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)

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week