DIRECTIONS
Heat ¼ cup of the olive oil in a large deep skillet with a lid over medium heat.
Place the potatoes in the pan cut-side down.
Add then garlic and cook until the potatoes are slightly golden and crisp, about 4 to 5 minutes.
Add the spinach, season with salt and pepper, then add about 1/3 cup water.
Cover and steam until the spinach wilts, about 4 minutes.
Season the fillets with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves.
Cover and steam; cook 5 more minutes.
Whisk the lemon juice in a bowl with the remaining ¼ cup olive oil; season with 1 tsp. salt and plently of pepper.
Carefully lift the fish off the greens and transfer to rimmed plates or bowls.
Distribute the greens, potatoes and pan juices around the fish.
Drizzle with the lemon-pepper oil.
Serves 4.