Food & dining

Sunday Supper

Recipe for potato chip- and chorizo-crusted roast fish

Potato chip- and chorizo-crusted roast fish.

karoline boehm goodnick for the Boston Globe

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)
1tablespoon olive oil
Salt and pepper, to taste
2teaspoons chopped fresh thyme
1chorizo (6 ounces), finely chopped
2cups plain baked potato chips, crushed to crumbs in a zipper-top bag
2scallions, trimmed and thinly sliced
1lemon, 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

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
We hope you've enjoyed your free articles.
Continue reading by subscribing to for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

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
Marketing image of
Marketing image of