Lemon Vinaigrette for Summer Fish

Mix some of this vinaigrette up on a hot summer's day to drizzle over any grilled, pan-seared or roasted fish - tilapia, basa, salmon, cod ..........

1/2 cup lemon juice
zest (I like mine in strips, but feel free to finely chop or use a rasp) of 2 lemons
1 large clove garlic, finely chopped
lots of freshly ground pepper
wee sprinkling of flake salt or regular salt (to round out flavour)
2 tblsp. XVO

Combine all ingredients in a glass measure and let sit at room temp for at least 1 hour to blend or refrigerate after 2 hours (keeps for several days in the fridge).
Cook desired fish, plate and drizzle over.  Sprinkle with chopped chives, parsley, tarragon, etc. for a stunning presentation.