Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 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. Nutrients per serving: calories
233, protein 19g, carbohydrates 27g, fat 6g,dietary
fiber 3g, cholesterol 49mg, sodium 119mg.
