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| Broiled Potato-Crusted Haddock Fillets |
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1 tablespoon olive oil |
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½ cup peeled garlic cloves |
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1 pound russet potatoes, peeled |
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¼ cup low-fat milk |
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½ teaspoon lemon zest |
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2 lemons (1 juiced and 1 cut into wedges, for garnish) |
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1 teaspoon tarragon |
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Salt and freshly ground black pepper |
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2 haddock fillets, halved |
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Preheat oven to 350 degrees F. |
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In a small bowl, combine olive oil and garlic; transfer garlic to a glass baking dish. Roast garlic for about 30 minutes, until it is golden and soft, stirring the garlic several times throughout the cooking time. |
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While the garlic roasts, steam potatoes until soft; transfer to a large bowl and mash. Place roasted garlic, potatoes and milk into a food processor then puree. Add lemon zest, 2 teaspoons lemon juice, tarragon, salt and pepper to food processor; blend to combine. |
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Preheat broiler. Place fillets in a single layer in a baking dish; cover each fillet evenly with pureed potato mixture. Sprinkle remaining lemon juice generously over each fillet. Broil until opaque throughout and golden brown, about 12 to 15 minutes. Serve hot with lemon wedges on the side. |
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