Crisp-Skinned Fish With Roast Garlic Skordalia - cooking recipe

Ingredients

2 medium bulbs garlic, unpeeled
1 1/4 lbs small potatoes
1/2 cup milk, warmed
1 tbsp finely grated lemon peel
3/4 cup olive oil
1/2 cup Greek-style yogurt
1/4 cup lemon juice
4 cloves garlic, thinly sliced
2 tbsp rosemary leaves
4 None white fish fillets, skin on (6-7 oz each)
2 tbsp flour

Preparation

For the roast garlic skordalia, preheat oven to 425\u00b0F. Wrap garlic bulbs in foil; place on baking pan with potatoes. Roast about 30 mins or until garlic and potatoes are soft. Let stand until cool enough to handle. Peel potatoes; place flesh in medium bowl. Squeeze garlic from cloves; add to potatoes with half the warm milk and lemon peel. Mash until smooth. Gradually stir in 1/2 cup of the oil, 1 tbsp at a time. Stir in yogurt and lemon juice. Season to taste. Just before serving, heat remaining milk in medium saucepan. Add skordalia; cook, stirring, until heated through.
For the rosemary oil, heat remaining 1/4 cup oil, sliced garlic and rosemary in small saucepan on low heat until garlic begins to brown. Cool.
Pat fish dry with paper towels; season. Sprinkle skin of fish with flour, rubbing in gently to cover skin completely. Shake away excess flour.
Heat 1 tbsp of the rosemary oil in large skillet on medium heat. Cook fish, skin-side down, about 2 mins or until skin is crisp. Turn fish; cook until it flakes easily with a fork.
Serve fish with skordalia. Drizzle with rosemary oil.