Orange Roughy With Roast Garlic Potato Crust

Name: Orange Roughy With Roast Garlic Potato Crust
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 orange roughy fillets, cut in half; 1 lb russet potato, peeled; 1/2 cup whole peeled garlic clove; 1/4 teaspoon olive oil; 1/4 cup low-fat milk; 1/2 teaspoon grated lemon zest; 1/8 teaspoon fresh ground black pepper; 1/2 teaspoon salt; 1 teaspoon fresh tarragon leaves, minced; 2 small lemons (1 juiced, 1 cut in wedges for garnish)

Submitted by Sandi From CA

"Repeat after me: "Mmmmmm........." Courtesy Bon Appétit."

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Ready In:: 55mins
Ingredients:: 10
Serves:: 4

ingredients

2 orange roughy fillets, cut in half
1 lb russet potato, peeled
¹⁄₂ cup whole peeled garlic clove
¹⁄₄ teaspoon olive oil
¹⁄₄ cup low-fat milk
¹⁄₂ teaspoon grated lemon zest
¹⁄₈ teaspoon fresh ground black pepper
¹⁄₂ teaspoon salt
1 teaspoon fresh tarragon leaves, minced
2 small lemons (1 juiced, 1 cut in wedges for garnish)

directions

Preheat oven to 350°F Toss garlic cloves in olive oil; place in glass baking dish. Roast for 30 minutes until garlic is golden and soft. (Shake the pan several times while roasting.).
Steam potatoes until soft; mash.
Purée garlic with milk; add to potatoes. Add salt, pepper, tarragon, lemon rind and 2 tsp lemon juice.
Place fillets in baking dish and cover evenly with potato mixture. Squeeze lemon juice liberally over each fillet.
Broil fish for 12 to 15 minutes, until golden brown (make sure fish is cooked). Serve with lemon wedges.