Well. You’re in for a treat tonight. I love roasted garlic, roasted fish and am a really big fan of mash (there are so many variations – but more of that later!) This will feed 2 for supper (or keep the leftover fish and mash for fishcakes tomorrow! – yum!)
Put the oven on 200 degrees. Boil the kettle. In a roasting tray drizzle a little olive oil, add two salmon fillets, salt, pepper, 2 cloves of garlic, and a couple of strands of cherry tomatoes. Peel and cut up into small chunks 4 potatoes (Desiree potatoes are great for mash). Add some salt to the pan and boil. When the potatoes are nice and soft, add a knob of butter, a splash of milk, salt and pepper, some grated cheese, a delicious grating of lemon rind, 4 or 5 of the cooked tomatoes and – mash! I like to peel off the fish skin before eating but if you like to crisp up the skin, remove it from the fish during cooking and lay it on the baking sheet next to the fish to get nice and crispy. Roast the fish for about 20 minutes. Add some thin stemmed broccoli. Delicious!