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1
Preheat the oven to 400 degrees F. Place the potatoes in a small pot and cover them with water.
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2
Add salt to taste and bring to a boil.
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3
Cook for 10 minutes.
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4
The potatoes should still be firm.
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5
Remove them from the water and reserve.
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6
On the stovetop, heat the olive oil in a roasting pan until it almost sizzles.
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7
Add the onions and peppers, and cook over medium heat until the vegetables are soft and browned.
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8
Add the garlic and thyme, and cook for another 2 to 3 minutes.
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9
Stir in the white wine, scraping the bottom of the pan with a wooden spoon to dislodge all that good stuff.
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10
Stir in the chicken broth and bring the mixture to a boil.
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11
Season the fish with salt and freshly ground black pepper inside and out.
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12
After the broth and vegetables have been boiling for 5 minutes, place the fish in the pan, add the potatoes, and toss the whole thing into the oven.
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13
Cook for about 30 minutes, basting the fish with the pan juices 2 or 3 times during cooking.
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14
Change the ovens setting to broil, remove the pan from the oven, and remove the fish from the roasting pan.
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15
Place the fish on a baking tray and put it under the broiler for 3 to 5 minutes, or until the skin turns brown and crispy.
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16
Keep an eye on it: You do not want to scorch the thing.
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17
Transfer the fish to a serving platter.
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18
Add the lemon juice to the bell pepper and potato mixture, and season with salt and pepper.
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19
After a quick shot of heat and a stir or two, spoon the mixture over and around the fish.
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20
Garnish with the parsley and serve immediately.
