Grilled Strpied Bass with Potato Chips

Ingredients

• 4 fillets, 180 g (6 oz) each, striped bass, skin on, bones removed
• 45 ml (3 tbsp) olive oil
• 1 lemon, juiced and zest grated
• 7 ml (1 1/2 tsp) dried oregano
• Salt and freshly ground pepper, to taste
• 3 large russet potatoes, washed but not peeled
• Olive oil, as required
• Coarse sea salt, to taste
• 1 lemon, in wedges