Recipe - Oven Roasted Pine Encrusted Sea Bass With Artichoke And Toma

2 pound Mediumsized sweet potatoes;
trimmed, peeled,
Cut into 1/8"thick slices
1 Garlic clove; crushed
2 tablespoon Extravirgin olive oil
One fourth cup Parsley sprigs ; (packed)
One half teaspoon Fresh thyme; leaves,
stripped from stems
(or One fourth tspn dried thyme)
1 Strip Orange zest ; (abt
1/2" by 2")
Salt; to taste
Freshlyground black pepper;
to taste

Preheat the oven to 400 degrees. Select a large nonstick sheet pan at least
14 by 10inches. Combine the sweet potato slices with the garlic and the
oil in a large bowl; toss to coat with the oil. Transfer the potatoes to
the sheet pan. Bake in the oven, turning the potatoes once or twice as they
begin to brown, about 40 minutes. Remove from the oven. Meanwhile, finely
chop the parsley, thyme and orange zest together; sprinkle over the
potatoes. Sprinkle with salt and pepper. Return to the oven and bake for 10
minutes longer, or until the potatoes are tender, turning them once. Serve
hot. This recipe yields 4 to 6