Redfish with Greek Potato-garlic Puree
Peel, dice and cook potatoes in salted boiling water until tender, about 10 minutes. Drain and mash. Peel garlic and press through a garlic press into the mashed potatoes. Stir in 4 tablespoons oil and the juice of one of the lemons. Season with salt and pepper.
Drizzle fish fillets on both sides with remaining lemon juice. Season with salt and pepper. In a frying pan, sauté fish in 2 tablespoons hot oil, 2-3 minutes per side. Serve fish with Greek potato-garlic puree.