- 1/2 cup garlic cloves
- 1/4 teaspoon extra-virgin olive oil
- 1/4 cup lowfat milk
- 1 pound russet potatoes, peeled and chopped
- 1/8 teaspoon ground black pepper
- 1 teaspoon finely chopped fresh tarragon
- 1/2 teaspoon lemon zest
- Juice of 1 lemon
- 2 tilapia fillets, halved
- 1 lemon, cut into wedges
- 1/2 teaspoon fine sea salt
Meanwhile, steam potatoes until soft, about 15 minutes, then mash. Stir in roasted garlic and milk mixture, salt, pepper, tarragon, lemon zest, and 2 teaspoons of the lemon juice.
Preheat the broiler. Arrange fillets in a baking dish and cover evenly with potato mixture. Drizzle remaining lemon juice liberally over each fillet and broil until golden brown and cooked through, 12 to 15 minutes. Serve fish hot, with lemon wedges on the side.
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