1 1/2 lb Potatoes, peeled & sliced
1/4" thick
2 tb Olive oil
1 1/2 ts Fresh thyme leaves OR
3/4 ts Dried thyme
Coarse black pepper
1 tb Parsley, chopped
1 ts Lemon zest, chopped fine
1 ts 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.