Ingredients:

1 big piece of Grouper
rosemary - some chopped (about 1 tablespoon), and some whole sprigs
2 tablespoons chopped parsley
8 tablespoons of olive oil
2 tablespoons lemon jioce
salt and pepper
4 circular lemon slices
6 medium red potatoes, peeled and sliced in circular 1/4" pieces
1/2 cup Mediterranean, Gaeta, or other real salty stinky olives

Pre-heat oven to 425 degrees.

Rinse fish, pat dry.

Put chopped parsley, rosemary, 4 tablespoons of the olive oil, lemon juice, salt and pepper in a small bowl. Stir it up. Just for the halibut, rub the mixture all over the grouper.

Place the lemon slices underneath the fish. Set aside, cover and let it marinade.

Rinse the taters under cold water and pat dry. Place taters in bowl and add 2 tablespoons of olive oil and salt and pepper. Coat the bottom of a large roasting pan with the remaining oil, and then place the taters in the roasting pan in a single layer.

Bake the potatoes until they begin to brown, about 25 or 30 minutes.

Turn over the potatoes, put in the olives, and place the grouper on top. Toss in the springs of rosemary. Bake until done, which should be about 15 to 20 minutes depending on the thickness of the fish.