Orange Roughy With Roast Garlic Potato Crust

• 2 orange roughy fillets, cut in half
• 1 lb russet potato, peeled
• 1/2 cup whole peeled garlic clove
• 1/4 teaspoon olive oil
• 1/4 cup low-fat milk
• 1/2 teaspoon grated lemon zest
• 1/8 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon fresh tarragon leaves, minced
• 2 small lemons (1 juiced, 1 cut in wedges for garnish)

1. Preheat oven to 350u0b0F Toss garlic cloves in olive oil; place in glass baking dish. Roast for 30 minutes until garlic is golden and soft. (Shake the pan several times while roasting.).
2. Steam potatoes until soft; mash.
3. Puree garlic with milk; add to potatoes. Add salt, pepper, tarragon, lemon rind and 2 tsp lemon juice.
4. Place fillets in baking dish and cover evenly with potato mixture. Squeeze lemon juice liberally over each fillet.
5. Broil fish for 12 to 15 minutes, until golden brown (make sure fish is cooked). Serve with lemon wedges.

orange roughy fillets, russet potato, garlic, olive oil, lowfat milk, lemon zest, fresh ground black pepper, salt, tarragon, lemons

Taken from www.food.com/recipe/orange-roughy-with-roast-garlic-potato-crust-172557 (may not work)