Fish: Pat the fish dry with paper towels, and then season both sides with salt and pepper.

Dredge the fish in the flour, shaking off any excess.

Heat 3 tablespoons of the extra-virgin olive oil in a large skillet or saute pan over

medium-high heat. Add the fillets in a single layer and cook, in batches if necessary, for

about 2 minutes on each side, until brown on the outside and flaky but moist on the

inside. Transfer to a platter and keep warm.

Heat the remaining 2 tablespoons of extra-virgin olive oil in the pan over high heat. Add

the lemon juice and parsley and cook for 30 seconds, scraping any browned bits off the

bottom of the pan. Pour the pan sauce over the fillets and serve. Garnish with lemon

wedges.

Potatoes: Preheat the oven to 350 degrees F.

Bring 4 cups of water to a boil in a medium pot. Add the potatoes. Return the water to a

boil and cook the potatoes for 2 minutes. Remove the potatoes from the water and place

in a shallow roasting pan in a single layer.

Add the extra-virgin olive oil, garlic, oregano, salt, and pepper to the potatoes.

Roast for about 1 ? hours, until golden brown. Turn the potatoes every 30 minutes while

baking.