Grilled Greek Lemon Catfish with Potatoes
Eat like a Greek with foil pouches filled with oregano, lemon, thinly sliced potatoes, and mild grilled catfish.
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Cooking tools:
- Grill
- Aluminum foil
- Chef's knife
- Measuring spoon
- Citrus press
Ingredients
- 4 5-ounce catfish fillets
- Juice of 3 lemons (divided)
- 3 teaspoons dried oregano (divided)
- 4 tablespoons extra-virgin olive oil
- 8 2-inch or smaller organic white potatoes (scrubbed and dried)
- 1 14-ounce can artichoke heart pieces (drained)
- 2 cloves garlic (finely minced)
- 1 lemon (quartered, for garnish)
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