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Baked Ling with Roasted Garlic Mayonnaise

1/2 sm Bulb garlic
60 ml Olive oil; (4tbsp)
120 ml Mayonnaise; (8tbsp)
Salt & freshly ground black pepper
4 Thick Ling fillets; skin on, each weighing approximately 225g (8oz)


Slice the top off the garlic bulb. Drizzle with 5ml (1tsp) oil and sprinkle with ground black pepper. Wrap in foil and bake in a preheated oven 180 degrees C, 350 degrees F, gas mark 4 for 30 minutes.

Cool, squeeze out the pulp and add to the mayonnaise. Season and chill until required.

Wash the fish and pat dry with with kitchen paper. Heat remaining oil in a roasting tin on the hob. Add fish and fry over a high heat for 2 minutes each side. Season then turn fish skin-side uppermost and transfer to a preheated oven 200 degrees C, 400 degrees F, gas mark 6 for 20 minutes, or until cooked. Serve accompanied by garlic mayonnaise.


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