Oven steamed ling fillets with mushrooms and garlic mash

Ingredients
For the Garlic Mash: 5 large loose brushed potatoes, peeled and each cut into 6 chunks
(If unavailable use 6 large loose washed potatoes) 3 cloves garlic, peeled and left whole 1 cup Coles milk, warmed 170g Coles butter, at room temperature 1 tsp fresh thyme, chopped finely 1 tbsp continental parsley, finely chopped For the fish: 2 tbsp olive oil (from pantry) 1 small brown onion, thinly sliced 1 clove garlic, finely chopped 500g Swiss brown mushrooms, cut into strips 1 tbsp chopped continental parsley 4 x 180g Ling or other firm white fish fillets 4 tbsp dry white wine (fish or vegetable stock) 4 sprigs fresh thyme Sliced lemon, for garnish Method
1.For the Garlic Mash: Cook the potatoes in a large saucepan of boiling water with the garlic until the potatoes are soft (about 25 mins). Drain into a colander and stand for 5 minutes to allow them to dry with the garlic. Mash the potatoes and garlic in a large saucepan. Stir in the milk, butter and herbs and cook on low while mixing. Season with salt and pepper. Cover and keep warm.

2.For the Fish: Preheat the oven to 200ºC/180ºC fan forced. Heat the oil in a large frying pan over medium- high heat and cook the onion for 2–3 minutes, add the garlic and mushrooms, cook a further 4 minutes. Add the parsley, season with salt and pepper and remove from the heat. Spoon the mushrooms into a 25cm square casserole dish.

3.Season the fish with salt and pepper and place on the mushrooms, then pour 1 tbsp of wine over each fish fillet and top each with a sprig of thyme. Cover the casserole dish with aluminium foil so that it is sealed airtight. Roast for 15 minutes. Remove from the oven and stand, covered, for 3 minutes. Carefully remove the foil. The fish should be cooked through but still moist and tender.

4.Spoon the mushrooms onto the centre of 4 serving plates and top with steamed fish. Spoon the juices from the casserole over and around the fish. Serve with garlic mash and garnish with lemon.