Baked lemon & garlic oil fish with creamy mash
Oven-poaching fish in oil and aromatics ensures an incredibly moist and flavoursome result.
1 cup olive oil
2 bulbs garlic, cut in half horizontally 1 lemon, finely sliced
4 bay leaves
Fresh thyme sprigs
1 tsp baby capers
4 fillets firm white fish, skin on but scaled
5 medium potatoes suitable for mashing 1⁄4 cup cream, heated
Flaky sea salt
Pinch of nutmeg
Heat oven to 175C. Heat 1⁄4 cup of the oil in a frying pan and sear the halved garlic bulbs and fish fillets, skin side down, until just golden.
Transfer to a small, shallow roasting dish and arrange with lemon slices, bay leaves and thyme sprigs. Sprinkle capers over and pour over remaining 3⁄4 cup oil.
Bake 8-10 minutes or until fish is opaque and just starting to flake. Serve on creamy mashed potato with the garlic bulbs on the side for squeezing.
Peel and dice potatoes. Simmer in plenty of salted water until soft. Drain and add hot cream, salt and nutmeg to taste. Pass through a sieve or potato ricer and mix until smooth and creamy.