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    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