- 6 potatoes, peeled
- 6 cloves garlic
- 2 T olive oil, plus extra for frying
- 30 g flaked almonds
- 1/3 cup chopped flat-leaf parsley
- Sea salt and freshly ground black pepper
- 4 x 200 g yellowtail fillets
Cook the potatoes, together with the garlic, in a saucepan of rapidly boiling water until tender.
Drain the potatoes and separate the garlic cloves.
Squeeze out the sweet flesh of the garlic into the potatoes.
Mash with the lemon juice, zest and 2 T olive oil until creamy and incorporated.
Fold in the flaked almonds and chopped parsley and season to taste.
Fry the yellowtail fillets in a hot pan with a little olive oil for 3 to 5 minutes aside, or until the skin is crisp and the flesh cooked through but still succulent.
Serve warm with a crack of black pepper.
Cook’s note: Serve this garlicky Greek mash and fish dish with blanched fresh veggies and hot, buttered pita breads.