Tilapia with escarole and lemon-pepper oil

Ingredients:

• 1/2 cup olive oil
• 340g mini fingerling potatoes, halved, or red-skinned potatoes, quartered
• 4 cloves of garlic, pressed through a garlic press
• 1 head of escarole (about 570 g), torn into pieces
• 600 g tilapia fillet, patted dry
• 2 sprigs fresh oregano, leaves torn
• Juice of 1 lemon

Preparation:

1. In a large, deep skillet with a lid, heat 1/4 cup olive oil over medium heat. Place the potatoes in the skillet, cut side down. Add the garlic and cook until lightly browned and crisp, 4-5 minutes. Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and simmer until the escarole wilts, about 5 minutes.
2. Season the fish with salt and pepper, place it in the pan on top of the herbs, and sprinkle with oregano leaves. Cover and simmer until done, about 5 minutes.
3. Meanwhile, in a bowl, whisk the lemon juice with the remaining 1/4 cup olive oil and season with 1 teaspoon salt and plenty of pepper.
4. Carefully lift the fish from the herbs and transfer it to a deep plate or bowl. Arrange the herbs, potatoes, and pan juices around the fish. Drizzle with lemon-pepper oil.