karoline boehm goodnick for the Boston Globe

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)

1. Set the oven at 425 degrees. Lightly oil a large rimmed baking sheet.

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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