Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

In a mixing bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.​

Place the baking sheet in the preheated oven and roast the sweet potatoes for 15 minutes.

This initial roasting ensures they become tender and develop a caramelized exterior.​

While the sweet potatoes are roasting, pat the fish fillets dry with paper towels and season both sides with salt and pepper.

In a small bowl, combine the remaining 1 tablespoon of olive oil, minced garlic, paprika, and dried thyme. Brush this mixture evenly over the fish fillets.​

After the sweet potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Arrange the seasoned fish fillets on top of the partially roasted sweet potatoes.

Place lemon slices over the fish for added flavor. Return the baking sheet to the oven and continue baking for an additional 15 minutes, or until the fish flakes easily with a fork and the sweet potatoes are tender.​

Once cooked, remove the baking sheet from the oven. Garnish the fish and sweet potatoes with freshly chopped parsley. Serve hot, ensuring each plate has a portion of both the fish and roasted sweet potatoes.​