Orange Roughy With Roast Garlic Potato Crust

Ingredients

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

Directions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   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).

3. 3

   Steam potatoes until soft, then mash.

4. 4

   Puree garlic with milk add to potatoes.

5. 5

   Add salt, pepper, tarragon, lemon rind, and 2 tsp lemon juice.

6. 6

   Place fillets in baking dish and cover evenly with potato mixture.

7. 7

   Squeeze lemon jusice liberally over each fillet.

8. 8

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

9. 9

   Serve with lemon wedges.