Crisp-Skinned Fish With Roast Garlic Skordalia

Name: Crisp-Skinned Fish With Roast Garlic Skordalia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
For the roast garlic skordalia, preheat oven to 425u00b0F. 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.
2
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.
3
Pat fish dry with paper towels; season. Sprinkle skin of fish with flour, rubbing in gently to cover skin completely. Shake away excess flour.
4
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.
5
Serve fish with skordalia. Drizzle with rosemary oil.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium bulbs garlic, unpeeled, 1 1/4 lbs small potatoes, 1/2 cup milk, warmed, 1 tbsp finely grated lemon peel, and more.

Yes, Crisp-Skinned Fish With Roast Garlic Skordalia falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crisp-Skinned Fish With Roast Garlic Skordalia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions