Sea Bream Fish and Roasted Garlic Potato Mash Recipe

Sea bream and roasted garlic mash recipe
Prep in Prep in:
10 mins
Cook in Cook in:
20 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 480 24%
Fat 12.3g 17%
Saturated Fat 3.7g 19%
Total Sugars 5.3g 6%
Salt 0.9g 15%

Method

Heat the oven to 200°C/180°C fan-assisted/Gas Mark 6. Break up 1 large head of garlic into cloves leaving the skin on. Place in a piece of foil and wrap to cover. Roast in the oven for 20 minutes until tender. Unwrap the foil and leave to cool.

Meanwhile place the potatoes in a pan of cold water and bring to the boil. Boil for 15 minutes until tender then drain and mash with the milk. Squeeze the soft garlic out of the cloves discarding their skins. Fold through the mash and season.

Using a peeler peel thin layers of the zest from the lemon then finely shred. Then juice the lemon and set both aside.

Dust the fish in the flour and shake off any excess. Heat the oil in a large non-stick pan over a medium heat add the fish skin side down. Cook for 3 minutes before gently turning and cooking for a further 2-3 minutes until cooked through. Carefully remove from the pan and keep warm.

Keep the pan over the heat and add the butter, lemon zest and juice. Once melted season and add the fish stock and parsley. Simmer for 2-3 minutes while you spoon the mash onto the plates and top with the fish. Spoon over a little sauce and serve immediately.

Ingredients

1.2kg smooth potatoes, such as Desiree, peeled & roughly chopped

1 head garlic

200ml semi-skimmed milk

1 lemon

4 sea bream or other small white fish fillets

2 tbsp plain flour

1 tbsp olive oil

20g unsalted butter

150ml hot fish stock

1 tbsp fresh parsley, finely chopped

1.2kg smooth potatoes, such as Desiree, peeled & roughly chopped 1 head garlic 200ml semi-skimmed milk 1 lemon 4 sea bream or other small white fish fillets 2 tbsp plain flour 1 tbsp olive oil 20g unsalted butter 150ml hot fish stock 1 tbsp fresh parsley, finely chopped

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