top of page


Updated: Jun 18, 2022

Servings: 4 Preparation Time: 25 minutes Cooking Time: 20 minutes


Parsley Potatoes

  • 12 small red potatoes

  • Salt and freshly ground pepper to taste

  • 6 to 8 stemmed and minced parsley leaves

  • 8 Wolf fish fillets (You can use any white fish, including perch, cod, sea bass, flounder, grouper, etc.)

  • Juice of 1 lemon

  • 4 tablespoons of Garlic Olive Oil

Mediterranean Vegetables

  • 2 tablespoons of Garlic Olive Oil

  • 1 medium zucchini, diced

  • 1 large tomato, skinned and diced

  • 16 black olives, pitted and halved

  • 1 stemmed fresh thyme sprig

  • Salt to taste


  • 1/3 cup of Lemon Olive Oil

  • Juice of 1/2 lemon juice

  • 2 chopped Basil leaves

  • 1 stemmed and chopped Rosemary sprigs

  • 1 stemmed and chopped Thyme sprigs

  • Salt to taste

DIRECTIONS: To prepare the potatoes: Tourne the potatoes: peel, then trim and carve into uniform football shapes. Bring a pot of lightly salted water to a boil. Add the potatoes and return to a boil. Cook until the potatoes are tender, 10 to 14 minutes. Drain and set aside. Just before serving, add Garlic Olive Oil to a medium saute pan and put over medium heat. Add the potatoes. Toss to coat; let the potatoes reheat all the way through. Season to taste with salt and pepper and toss with parsley.

To prepare the fish: Score the skin of the fillets to prevent curling. Sprinkle the fish fillets with salt and lemon juice and set aside for 5 minutes. Heat the olive oil in a large skillet over medium-high heat and place the fish in the hot oil. Sprinkle the fish lightly with flour on both sides, shaking off any excess. Sear until browned on the first side, about 1 minute, then turn and sear on the other side for another 1 to 2 minutes. Remove and set aside; keep warm.

To prepare the vegetables: Heat the Garlic Olive Oil in a large saute pan over medium-high heat. Add the zucchini and brown, tossing to brown all sides. Add the tomatoes, olives, and thyme; toss. Season to taste with salt.

To prepare the sauce: Whisk Lemon Olive Oil and lemon juice until emulsified. Whisk in the herbs. Set aside.

To make the lemon garnish: Cut a zig-zag line through the skin around the equator of a lemon. With a sharp knife, extend each line of the cut to the center of the lemon, then pull the lemon in two, creating two halves with zig-zag edges. Repeat with the other lemon.

10 views0 comments

Recent Posts

See All
bottom of page