CRISP SKINNED BARRAMUNDI WITH ROAST GARLIC SKORDALIA

This dish is pure comfort food for me . By the way you can use any white fish fillets with skin on , I like barramundi . You will need 4 x 200gm white fish fillets with skin on and pat the fillets dry with paper towelling and season as per your prefernce , I seasoned lightly with chilli flakes and cracked black pepper .Set aside . First , prepare the rosemary oil by mixing 1 cup of extra virgin olive oil with 2 tbs of dried rosemary and 4 garlic cloves , thinly sliced .Set aside . Preheat your oven to 220 deg C . Wrap 2 garlic bulbs in foil and place on an oventray along with 600 gm of small potatoes and roast until the potatoes and garlic are tender . Remove from the oven to cool . Then peel the potatoes and place the flesh in a medium bowl along with the squeezed cloves from the garlic bulb . Now add 1/2 of warm milk to the bowl adding 1 tbs of finely grated lemon rind. Mash until smooth . Gradually stir in 125 ml of extra virgin olive oil, (1 tbs at a time ) , stir in 140 gm ( 1/2 cup )of greek yoghurt and 60 ml of lemon juice ( 1/4 cup ) . Season with cracked black pepper . Place the fish fillets in a medium pan with 2 tbs of the rosemary oil , cook fish skin side down , until the skin is crisp and then turn the fillets to cook through . Serve the fish fillets on a bed of skordalia and drizled with the rosemary oil ...