Greek Style Lemony Potatoes and Grilled Fish

GRILLED WHOLE SNAPPER

2-3 pounds whole snapper, gutted and scaled with head and tail intact01 tablespoon salt 1/4 cup olive oil 1 tablespoon fresh parsley, chopped 1/2 lemon, thinly sliced Fresh parsley and oregano, minced, for garnish

Place fish with all the ingredients into a large Ziploc bag.

Marinate for one hour or in the refrigerator for up to 12 hours, coating the fish in olive oil and lemon, allowing the flavors to be absorbed into the flesh. Grill on clean, very hot barbecue or charcoal grill, or

in a baking dish at 450°F.

Grill fish for 10 to 20 minutes on each side, depending on size and thickness. It’s easy to turn after it has cooked long enough.

Place on platter, drizzle with sauce from Lemony Greek Potatoes (recipe follows) and serve more lemon sauce on the side.

Garnish with parsley and oregano.

LEMONY GREEK POTATOES

2 pounds fingerling potatoes or small yellow potatoes, cut in half lengthwise 1/3 cup olive oil 1 teaspoon salt 1/2 lemon, thinly sliced in rounds

Sauce:

1 cup olive oil Juice of 2 lemons 1/2 teaspoon salt Fresh parsley and oregano, for garnish Preheat oven to 450°F.

In medium bowl, combine potatoes, olive oil, salt and lemon slices and toss until potatoes are well coated.Place potatoes cut side down on a heavy sheet tray.

Bake until skins are roasted, about 15-20 minutes.

Shake sheet tray and turn over potatoes with a spatula, then roast another 10 minutes until golden brown.

To prepare sauce, whisk oil, lemon juice and salt until it becomes pale yellow.

Place potatoes on serving dish, then dress with half lemon sauce; use remaining sauce on grilled fish.