| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Zealand |
Waitrose1 |
4 |
servings |
INGREDIENTS
| 1/2 |
sm |
Bulb garlic |
| 60 |
ml |
Olive oil; (4tbsp) |
| 120 |
ml |
Mayonnaise; (8tbsp) |
|
|
Salt & freshly ground black pepper |
| 4 |
|
Thick Ling fillets; skin on, each |
|
|
; weighing |
|
|
; approximately 225g |
|
|
; (8oz) |
INSTRUCTIONS
Slice the top off the garlic bulb. Drizzle with 5ml (1tsp) oil and
sprinkle with ground black pepper. Wrap in foil and bake in a
preheated oven 180°C, 350°F, gas mark 4 for 30 minutes.
Cool, squeeze out the pulp and add to the mayonnaise. Season and chill
until required.
Wash the fish and pat dry with with kitchen paper. Heat remaining oil
in a roasting tin on the hob. Add fish and fry over a high heat for 2
minutes each side. Season then turn fish skin-side uppermost and
transfer to a preheated oven 200°C, 400°F, gas mark 6 for 20 minutes,
or until cooked. Serve accompanied by garlic mayonnaise.
Converted by MC_Buster.
NOTES : Ling is once of New Zealand's most densely textured fish
often used as an alternative to orange roughy. The fillets are very
white and firm and hold their shape well in cooking.
Converted by MM_Buster v2.0l.
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