Title: Baked snapper gremolata
 Categories: Fish, Italian
      Yield: 6 Servings
 
  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.