Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        potatoes -- peeled and sliced
   1                    /                " thick
   2      tablespoons   olive oil
   1 1/2  teaspoons     fresh thyme leaves or
     3/4  teaspoon      dried thyme
                        coarse black pepper
   1      tablespoon    parsley -- chopped
   1      teaspoon      lemon zest -- chopped fine
   1      teaspoon      garlic -- chopped fine
   1      tablespoon    fresh lemon juice
   1 1/2  pounds        red snapper

Preparation:

NOTE: dish may also be prepared with cod, flounder, tilefish, turbot or even oily fish such as bluefish, mako shark or sea trout. Heat oven to 400F 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 15x10 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.