The Classy Cruet's logo consisting of two olive oil bottles decorated with olive branchesThe Classy Cruet
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Servings: 4 Preparation Time: 25 minutes Cooking Time: 20 minutes


Parsley Potatoes

  • 12 small red potatoes

  • Salt and freshly ground pepper to taste

  • 1-2 tablespoons minced parsley

  • 3 tablespoons Garlic Olive Oil


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

  • Juice of 1 lemon

  • 2 tablespoons Garlic Olive Oil

Mediterranean Vegetables

  • 2 tablespoons Garlic Olive Oil

  • 1 medium zucchini, diced

  • 1 large tomato, skinned and diced

  • 16 black olives, pitted and halved

  • 1 teaspoon chopped thyme

  • Salt to taste


  • 1/3 cup Lemon Olive Oil

  • Juice of 1/2 lemon juice

  • 1 tablespoon chopped basil

  • 1 tablespoon chopped rosemary

  • 1 tablespoon chopped thyme

  • Salt to taste

To prepare the potatoes: Tournée* 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. Brush with Garlic Olive Oil and cook on grill over medium high heat until fish flakes easily, about 8-10. 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.

*Tournée is French for the word "turned" and refers to a method of cutting and peeling root vegetables into oblong, seven-sided football-like shapes. The cut can be used for vegetables like carrots, turnips, and parsnips, or even zucchini and other types of summer squash.

 ~Greg's Grill