Sole With Roasted Garlic Potato Puree
|Garlic head||2 Small, unpeeled|
|Olive oil flavored vegetable cooking spray||1 Tablespoon|
|Peeled diced red potato||1 1⁄4 Cup (20 tbs)|
|Skim milk||7 Tablespoon (1/4 Cup Plus 3 Tablespoons)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Sole fillets||16 Ounce (Four 4 Ounce Pieces)|
|Freshly grated parmesan cheese||3 Tablespoon|
|Fine dry breadcrumbs||2 Tablespoon|
Gently peel outer skin from garlic; cut off top one-fourth of each head, and discard.
Place garlic, cut side up, in center of a piece of heavy-duty aluminum foil; coat garlic with cooking spray.
Fold aluminum foil over garlic, sealing tightly.
Bake at 350° for 1 hour or until garlic is soft.
Remove from oven, and let cool.
Remove and discard papery skin from garlic.
Scoop out soft garlic, using a small spoon.
Set aside soft garlic; discard remaining garlic.
Cook potato in boiling water to cover 15 to 20 minutes or until tender.
Drain potato, and mash.
Stir in roasted garlic, milk, salt, and pepper.
Set aside, and keep warm.
Place fillets in an 11x7x 1 1/2-inch baking dish coated with cooking spray.
Combine cheese and breadcrumbs; sprinkle over fillets.
Bake, uncovered, at 425° for 12 to 15 minutes or until fish flakes easily when tested with a fork.
Transfer fillets to individual serving plates.
Pipe or spoon potato puree evenly onto plates.
If desired, sprinkle with paprika, and garnish with fresh watercress.