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.