Baked Fish and Sweet Potatoes with Thyme and Garlic

Being a great fan of potatoes, I must say that that the leftover potatoes taste even better
than on the day this dish is prepared.  Steamed string beans are good as a side dish.

Ingredients:


1 pound sweet potatoes, in chunks, can leave skin on
1 pound new potatoes, in chunks, can leave skin on
4 Tbsp extra virgin olive oil
Thyme - leaves from 4-5 sprigs
4 whole garlic cloves, peeled
1 large shallot, peeled and cut in chunks
Sea salt
Black pepper, freshly ground
2 lb firm fish fillet - grouper, striped bass, red snapper or mahi mahi
2 Tbsp unflavored bread crumbs (can make from toasted whole wheat bread or use panko)

Directions:


1) Preheat oven to 400.

2) Place the potatoes in the baking dish, pour 2 tbsp of the olive oil over them, add 1/2 of the thyme,
and all the garlic and shallots.  Add salt and pepper to taste.  Toss and bake for 15 minutes.

3) Turn the potatoes, then return to oven until fork-tender, about another 10 minutes.

4) Push the potatoes to the sides, place the fish in the center, skin side down.  Add the remaining thyme, and some salt and pepper.  Sprinkle the bread crumbs and remaining 2 Tbsp olive oil over the fillet. Bake for about 14 minutes.