Place the pieces of fish on a large dish. Season with the pepper, sprinkle with the lemon zest, and set on one side.
In a wide saucepan, sauté the garlic in half the olive oil. Then add the tomatoes, turn the heat up to high, and wait for about 5 to 6 minutes until they become a sauce. Add the potatoes and stir. Then add the wine and leave a little time for the alcohol to evaporate. Cover the saucepan and simmer for about 10 minutes.
Carefully lay the pieces of fish on top of the other ingredients and continue simmering for 12-15 minutes. Finally, garnish with the parsley or spearmint and serve.
Head Chef at the Tzaneio General Hospital