3Red Onionsone coarsely chopped, the others cut into wedges
1tbspFresh Thymestems removed
6sprigsFresh Thymewhole
2Lemonone zested, the other cut into wedges
1/2tspRed Pepper Flakes
3/4cupOlive Oil
2tspSalt
1/4tspBlack Pepper
1.5lbBaby Potatoes
4clovesGarlic
Instructions
Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
In a food processor add parsley, coarsely chopped onion, garlic, thyme leaves, lemon zest, and red pepper flakes. Pulse for 10 seconds then add olive oil and continue to process until beginning to froth slightly. About 10 seconds.
In a large bowl toss together the potatoes, onion wedges and roughly 2 tbsp. of the chimichurri sauce and 1 tsp salt.
Score 3 slits diagonally on both sides of the fish, cutting all the way to the bone on each side. Season generously with salt and pepper and then rub the exterior and interior of fish with the chimichurri sauce. Place fish on parchment lined baking sheet. Spread potato and onions around the fish and drizzle any remaining sauce over everything. Bake until fish is opaque and flaky and vegetables are tender, about 30 minutes.
Transfer to serving dish and garnish with fresh thyme and lemon wedges.