To complement the super-lemony Greek Ladolemono sauce, this branzino is best served with a garlicky potato puree called skordalia.

SKORDALIA
2 1/2 lbs. baking potatoes, peeling and cut into chunks
Kosher Salt
3/4 cup extra-virgin olive oil
1/3 cup of Champagne vinegar
1/4 cup fresh lemon juice
1 Tbsp. finely grated garlic

FISH
1 tsp finely grated lemon zest plus
1/4 cup of fresh lemon juice
1 tsp. Dijon mustard
1 tsp. dried oregano
1 tsp. marjoram
1/2 cup extra-virgin olive oil, plus more for brushing
Kosher salt and pepper
Four 1 - 1.25 lb of whole branzino S + G (cleaned)

1. Make the skordalia. In a medium saucepan, cover the potatoes with water and bring to a boil. Season with salt and simmer over moderate heat until tender, about 15 minutes. Drain well. Press the potatoes through a ricer into the saucepan. Stir in the olive oil, vinegar, lemon juice and garlic and season with salt. Keep warm.

2. Meanwhile, prepare the fish. In a small bowl, whisk the lemon zest and lemon juice with the
djon, orgeano, and marjoram. Gradually whisk the 1/2 cup of oilive oil until incorporated. Season
the ladolemono with salt and pepper.

3. Light a grill and oil the grate. Season the fish with salt and pepper and grill over moderately high heat, turning once, until white throughout, about 15 minutes. Transfer the fish to plates and serve the ladolemono and skordalia.

Enjoy.

Recipe from Food and Wine.