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Broiled Rockfish with Lemony Potatoes, Olives, and Mint
Ingredients
  • 1 pound small red new potatoes, halved or quartered if large
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon dried oregano
  • Salt and freshly ground pepper to taste
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 small garlic clove, minced
  • 12 ounces rockfish (or lingcod, halibut, or cod) cut into 2 portions
  • 6 to 8 pitted Kalamata or gaeta olives, halved lengthwise
  • 2 ½ ounces baby spinach
  • 1 ounce feta, crumbled
  • 1 tablespoon fresh mint leaves
Steps
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