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Ingredientes
- 1/2 sm Bulb garlic
- 60 ml Extra virgin olive oil, (4tbsp)
- 120 ml Mayonnaise, (8tbsp) Salt & freshly grnd black pepper
- 4 x Thick Ling fillets, skin on, each weighing approximately 225g (8oz)
Direcciones
- Slice the top off the garlic bulb. Drizzle with 5ml (1tsp) oil and sprinkle with grnd black pepper. Wrap in foil and bake in a preheated oven 180 C, 350 F, gas mark 4 for 30 min.
- Cold, squeeze out the pulp and add in to the mayonnaise. Season and refrigeratetill required.
- Wash the fish and pat dry with with kitchen paper. Heat remaining oil in a roasting tin on the hob. Add in fish and fry over a high heat for 2 min each side. Season then turn fish skin-side uppermost and transfer to a preheated oven 200 C, 400 F, gas mark 6 for 20 min, or possibly till cooked. Serve accompanied by garlic mayonnaise.
- 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 hard and hold their shape well in cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 497 | |
| Calories from Fat 341 | 69% |
| Total Fat 38.51g | 48% |
| Saturated Fat 5.39g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 408mg | 17% |
| Potassium 736mg | 21% |
| Total Carbs 0.09g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.09g | 0% |
| Protein 36.65g | 59% |
