Crisp-skinned fish with roast garlic skordalia

1.Make roast garlic skordalia. Preheat oven to 220°C (200°C fan forced). Wrap garlic in foil, place on oven tray with potatoes. Roast about 30 minutes or until garlic and potatoes are soft. 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. Mash rind, garlic and potatoes until smooth. Gradually stir in oil, 1 tablespoon at a time. Stir in yogurt and juice, season to taste. Just before serving, heat remaining milk in medium saucepan, add skordalia, cook, stirring, until heated through. rosemary oil Heat oil, garlic and rosemary in small saucepan over low heat until garlic begins to colour. Cool.

2.Make rosemary oil.

3.Pat fish dry with absorbent paper, season. Sprinkle skin of fish with flour, rub in gently to cover skin completely; shake away excess flour.

4.Heat 1 tablespoon of the rosemary oil in medium frying pan, cook fish, skin-side down, about 2 minutes or until skin is crisp. Turn fish, cook fish through.

5.Serve fish with skordalia and drizzled with rosemary oil.

6.Heat oil, garlic and rosemary in small saucepan over low heat until garlic begins to colour. Cool.