200 mlextra-virgin olive oil2large flounder (about 500gm each)3garlic cloves, finely choppedFinelygrated rind and juice of 2 lemons120 gmSicilian green olives, cheeks cut from pits2 tbsp(loosely packed) oregano¼ cup(loosely packed) coarsely torn parsleyTo serve:lemon wedgesGolden oregano potatoes650 gmkipfler potatoes, scrubbed, cut into 1cm-thick slices60 ml(¼ cup) olive oil2garlic cloves, unpeeled and bruised2 tbsp(loosely packed) oregano leaves
Preheat oven to 190C. For golden oregano potatoes, cook potato in a saucepan of boiling salted water until tender (8-10 minutes). Drain well, then scatter on a tray. Just before serving, heat oil in a large frying pan over medium-high heat, add potato and cook until starting to crisp (4-5 minutes). Add garlic, season to taste and cook until golden (3-4 minutes), then toss oregano through. Keep warm.
Heat 50ml oil in a large frying pan over medium-high heat. Add 1 flounder and cook, turning once, until just golden (2-3 minutes), then transfer to a roasting pan. Repeat with another 50ml oil and remaining flounder. Combine garlic, lemon rind and juice and remaining oil, pour over fish and roast in oven until fish is just cooked through (8-10 minutes). Transfer to a serving platter, scatter with olives, oregano and parsley, pour pan juices over, season to taste and serve hot with golden oregano potatoes and lemon wedges.