Crisp-Skinned Fish With Roast Garlic Skordalia

• 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

1. For the roast garlic skordalia, preheat oven to 425u0b0F. 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.

garlic, potatoes, milk, lemon peel, olive oil, yogurt, lemon juice, garlic, rosemary, white fish, flour

Taken from recipes-plus.com/api/v2.0/recipes/33184 (may not work)