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.