Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     orange roughy fillets -- cut in half
  1              Pound  russet potatoes -- peeled
     1/2           Cup  whole peeled garlic cloves
     1/4           Cup  lowfat milk
     1/2      Teaspoon  grated lemon rind
     1/8      Teaspoon  freshly ground black pepper
     1/2      Teaspoon  salt
  1           Teaspoon  fresh tarragon
  2              Small  lemons: 1 juiced -- 1 cut in wedges for
                        garnish

Preparation:

Preheat oven to 350 degrees. Toss garlic cloves in olive oil; place in glass baking dish. Roast for 30 minutes until garlic is golden and soft. Shake the pan several times while roasting. Steam potatoes until soft; mash. Purée garlic with milk; add to potatoes. Add salt, pepper, tarragon, lemon rind and 2 tsps lemon juice. Place fillets in baking dish and cover evenly with potato mixture. Squeeze lemon juice liberally over each fillet. Broil fish for 12–15 minutes, until golden brown and opaque throughout. Serve with lemon wedges. Orange roughy is a small saltwater fish imported from New Zealand and sold as fresh frozen fillets. It has a firm, slightly sweet white flesh which has an adaptable flavor similar to that of flounder. It can be cooked by almost any method and substituted for other mild-flavored white-fleshed fish such as cod, haddock, or flounder.

Nutritional Information:

519 Calories (kcal); 2g Total Fat; (3% calories from fat); 43g Protein; 82g Carbohydrate; 45mg Cholesterol; 1236mg Sodium