Lemon Pepper Fish Greek Style



2 garlic cloves, crushed



1/4 cup olive oil



1 Tbsp. lemon juice



1/2 tsp. lemon zest, finely zested



1/2 tsp. black pepper



1/2 tsp. salt



1 tsp. dried oregano leaves



2 fish fillets, approximately 1 lb.



Combine the garlic, oil, lemon juice, lemon zest, pepper, salt and oregano in a large bowl.



Add the fish and ensure it is thoroughly coated in the marinade. Cover and refrigerate for 15-20 minutes.



Line a broiler/griller tray with aluminium foil and place the fish on in a single layer. Broil/grill the fish for 5-10 minutes each side. Only turn the fish once. Grill until the fish is cooked. Makes 2 servings.



Ellinikos Lemoni Patatas



Greek Lemon Potatoes



3 lbs. Yukon gold potatoes or other waxy potatoes, peeled



1/2 cup fresh squeezed lemon juice



1/3 cup olive oil



2 garlic cloves, minced



1 tsp. dried oregano



1/2 tsp. sea salt



1/4 tsp. fresh ground black pepper



1 (14 1/2 oz.) can chicken broth or 2 cups lamb stock



Peel potatoes and cut them in half if medium size quarter if large. Let them stand in water while preparing sauce.



Combine all other ingredients in a gallon size zipper bag, and shake to combine.



Dry off the potatoes and put them in the bag and let marinate for 2 hours.



Preheat oven to 400.



Put the potatoes and marinade in a 13 x 9 casserole.



Roast for 1 hour 10 minutes, turning occasionally.



There should be plenty of sauce left over after roasting.



Can place under broiler for 5 minutes to crisp them up if desired.  Makes 6 servings.



Five ingredients do not count salt, pepper, butter, oil and optional ingredients.