Orange Roughy With Roast Garlic Potato Crust
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 orange roughy fillets, cut in half
- 453.59 g russet potato, peeled
- 118.29 ml garlic clove, whole, peeled
- 1.23 ml olive oil
- 59.14 ml low-fat milk
- 2.46 ml lemon zest, grated
- 0.61 ml fresh ground black pepper
- 2.46 ml salt
- 4.92 ml tarragon leaf, minced
- 2 small lemons, 1 juiced and 1 cut in wedges for garnish
directions
- Preheat oven to 350 degrees F.
- Toss garlic cloves in olive oil; place in glass baking dish and roast for 30 minutes until garlic is golden and soft (shake pan several times while roasting).
- Steam potatoes until soft, then mash.
- Puree 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 jusice liberally over each fillet.
- Broil fish for 12 to 15 minutes, until golden brown, (make sure fish is cooked).
- Serve with lemon wedges.
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RECIPE SUBMITTED BY
Peggy L.
Rio Rancho, NM