Branzino with Parsleyed Potatoes

This was dinner for the family tonight. Branzino is really sea bass, in a slightly less oily version according to the fishmonger at Fairway. He gutted and scaled the fish, which was super helpful. It was delicious, even the children were licking their fingers.

INGREDIENTS (serves 4 small appetites):

2 whole Branzinos, gutted and scaled
2 lemons, one sliced and the other for juicing
olive oil
fresh thyme
12 - 14 small potatoes
1 tbsp butter
parsley
sea salt and pepper to taste

PREPARATION:

Set the fish in an oiled dish. Tuck lemon slices and thyme into the cavities. Make several slashes on top of the fish and sprinkle with olive oil, sea salt, and pepper. Slide the fish as close to the broiler as you can get it until the skin begins to char, then move it about 12-inches away and lower the oven temperature to 450 degrees. Continue cooking for 15 minutes. You'll see the fish in the slashes turn opaque and you'll know it's done. Add lots of lemon juice.

While the fish is in the oven, boil or steam the potatoes. Toss with butter, parsley, and salt and pepper to taste.