6 T. EVOO
2 T. Harissa Paste
6 Spring Onions, halved lengthwise, or 8 scallions, left whole
1 lb. New Potatoes, scrubbed, thinly sliced
Salt & Pepper
1 ½ lb. Skin on Snapper fillets (3-4)
Lemon Wedges for Serving

Place oven rack in upper third of oven; preheat to 425. Combine oil and harissa in bowl; adjust flavor with additional harissa if you prefer a stronger flavor. Toss onions and potatoes with half the harissa mixture in a large baking dish; season with salt and pepper then add ¼ C. Water. Roast, tossing once, until potatoes are fork tender, about 20-25 minutes. Meanwhile, score skin side of fillets about ¼ inch deep and season with salt and pepper. Rub remaining harissa mixture all over dish, getting into the score marks. Remove baking dish from oven and heat boiler. Place fish, skin side up, on top of vegetables and broil until onions and potatoes are tender and fish is cooked through and starting to brown on top, about 8-10 minutes. Serve with lemon if desired.