1 1/2 lb Potatoes, peeled & sliced
1 x 1/4″ thick
2 tb Olive oil
1 1/2 ts Fresh thyme leaves OR
3/4 ts Dried thyme
1 x Coarse black pepper
1 tb Parsley, chopped
1 t Lemon zest, chopped fine
1 t Garlic, chopped fine
1 tb Fresh lemon juice
1 1/2 lb Red snapper
NOTE: dish may also be prepared with cod, flounder, tilefish, turbot or even oily fish such as bluefish, mako shark or seatrout. Heat oven to 400 degrees. In large bowl, toss potatoes with olive oil, 1 teaspoon of the fresh thyme (1/2 tsp. of the dried), a pinch of salt and a grinding of pepper. Spread mixture in an even layer in 15×10 inch jelly roll pan. Roast until potatoes are browned, about 35 minutes. Remove pan from oven and increase temperature to 450. In small bowl, blend parsley, lemon zest and remaining thyme. Sprinkle lemon juice then herb mixture evenly over fish fillets and sprinkle lightly with salt and pepper. Arrange fish on top of potatoes. Return pan to oven and bake until fish is opaque in center, about 10 minutes. For each individual serving, scoop up crusty potatoes topped with fish. Garnish with fresh parsley sprigs if desired. Nutrients per serving: calories 233, protein 19g, carbohydrates 27g, fat 6g,dietary
fiber 3g, cholesterol 49mg, sodium 119mg.