2 lb. New red potatoes, scrubbed and thinly sliced
1/2 tsp. Salt, plus more to taste
Preheat oven to 400 degrees F. In a large shallow roasting pan, toss potatoes with garlic, oil, salt and a generous grinding of black pepper. Roast potatoes, stirring with a metal spatula every 10 minutes, until edges begin to brown, about 30 to 40 minutes. Place fish fillets on potatoes, skin-side down; sprinkle with salt, pepper, lemon juice and parsley. Bake for 10 to 15 minutes until fish is opaque in the center. Serve immediately with lemon wedges.