Baked Snapper Gremolata

Title: Baked Snapper Gremolata
Yield: 6 Servings
Categories: Fish, Italian 

Ingredients: 

  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 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.