Greek White Fish with Whole Lemons

This simple dish uses whole slices of sauteed lemon -- edible, rind and all -- which add a deeply flavorful tang to the fish. 

2 lemons (preferably homegrown)
1 pound tilapia fillets or other mild white fish
1 Tbsp olive oil
3 cloves garlic, minced
2 tsp fresh oregano, minced
salt and freshly ground pepper
chopped fresh parsley

Cut off ends of lemons; reserve. Slice lemons thinly, removing seeds. Set aside.

Heat oil in a large skillet with lid over medium heat. Add lemon slices. Cook several minutes on one side. Flip slices carefully, reduce heat to medium-low and add garlic. When it has softened and become fragrant, add oregano and tilapia. Sprinkle with salt and pepper, cover and cook 5 minutes or until cooked through according to the thickness of the fillets.

Squeeze lemon ends onto fish. Remove fish to a serving platter. Carefully remove lemon slices and set atop fish filets. Stir sauce and drizzle atop fish. Serves 4.