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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, |
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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° F. |
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In a small bowl, combine olive oil and garlic; transfer garlic to a glass baking dish. Roast garlic until golden and soft, about 30 minutes, stirring several times throughout the cooking time. |
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While garlic roasts, steam potatoes until soft; transfer to a large bowl and mash. Place roasted garlic, potatoes and milk into a food processor; puree. |
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Add lemon zest, 2 teaspoons lemon juice, tarragon, salt and pepper to food processor; blend. Preheat broiler. |
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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. |
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Broil until opaque throughout and golden brown, about 12 to 15 minutes. Serve hot with lemon wedges. |
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