Got this off epicurious (I think) and it tasted so good I saved it.

1 pound new potatoes, peeled, washed, and cut into wedges (I used little reds)
4 tablespoons olive oil
4 or 5 fresh rosemary sprigs (I used more, 6 or 7 I think)
4 garlic cloves, peeled
Sea salt
Fresh ground black pepper
2-pound red snapper fillet
2 tablespoons fine, dry, unflavored bread crumbs

Toss potato wedges with oil, garlic and salt in a big Pyrex. Top with crumbled rosemary. 15 minutes at 400F, turn them over and
cook 10 minutes longer. Push wedges to the sides and add the fish. Drizzle with oil, cover with bread crumbs and sprinkle with
S&P. Lay remaining rosemary sprigs across the fish. Cook about 15 mins until fish tests done with fork.

I served this to in-laws a few days after Christmas last year. They're from Brazil. They adored it... stayed another month. Next
year I'll make hamburgers. :^)

--

Regards,
Robert L Bass

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