Orange Roughy With Roast Garlic Potato Crust

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

1. 1

   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.).

2. 2

   Steam potatoes until soft; mash.

3. 3

   Purée garlic with milk; add to potatoes. Add salt, pepper, tarragon, lemon rind and 2 tsp lemon juice.

4. 4

   Place fillets in baking dish and cover evenly with potato mixture. Squeeze lemon juice liberally over each fillet.

5. 5

   Broil fish for 12 to 15 minutes, until golden brown (make sure fish is cooked). Serve with lemon wedges.