Sheet Pan Flounder with Harissa, Crispy Scallion Potatoes, and Dill Aioli
Chef Elana’s been planning ahead, knowing that after Thanksgiving, we’re all prone to laziness and questionable food decisions—after all, we did just whip up a massive feast for a huge group of people. Here, everything's roasted on one baking sheet to make your week a little easier. Potatoes get a head-start in the oven while flounder is topped with a savory blend of harissa, lemon juice, and olive oil. Then, once the potatoes are beginning to crisp, the fish and scallions are added, and everything’s finished together.
Total cook time
- 1 1/4 pounds red-skinned potatoes
- 1/4 ounce dill
- 2 lemons
- 8 scallions
- 1 clove garlic
- 1 1/4 pounds flounder
- 4 teaspoons harissa
- 4 ounces mayonnaise
- 10 ounces baby spinach
- olive oil
- kosher salt
- black pepper
Preheat oven to 450ºF. Rinse all produce. Cut potatoes into .5-inch cubes. Rinse dill and finely chop leaves, discarding stems. Halve 1 lemon; cut remaining lemon into 4 wedges for serving. Trim and discard scallion roots and cut into .5-inch pieces. Mince garlic.
On a baking sheet, toss potatoes with 2 tablespoons olive oil, .75 teaspoon salt, and pepper as desired to coat. Arrange in a single layer (see Recipe Tip). Roast until beginning to brown, about 17 minutes (they'll finish roasting in Step 4, so you don't want them to be crispy just yet!).
While potatoes roast, pat flounder dry with paper towel. In a small bowl, whisk together harissa, juice of .5 lemon, and 1 teaspoon olive oil. Top flounder with harissa mixture, spreading evenly. Season with .25 teaspoon salt and pepper as desired.
Once potatoes are beginning to soften, remove from oven, sprinkle over scallions, and drizzle with 1 teaspoon olive oil. Arrange harissa flounder on top of potatoes. Return baking sheet to oven and roast until flounder is cooked through and potatoes are golden, about 10 minutes.
In a small bowl, whisk together mayonnaise, dill, juice of .5 lemon, garlic, and .25 teaspoon salt to fully combine.
Once roasted, carefully transfer flounder to serving plates (see Recipe Tip), leaving potatoes behind on sheet. Add spinach to sheet with potatoes, toss to combine, and return to oven to wilt, 2-3 minutes. Add crispy scallion potatoes and wilted spinach to plates with fish. Serve with dill aioli and lemon wedges. Dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.