Perch with garlic sauce

As soon as young garlic appears on sale, hurry up to use all its possibilities. And they are huge! Unlike its autumn, very aged sibling, young garlic can be eaten raw without frowning, added with whole heads to vegetable, meat and fish dishes, and mashed and soufflé made from it. By the way, garlic baked in the oven is an amazing side dish for any fish dishes.

Ingredients

• 2 medium sea bass
• 1 head of young garlic
• 200 ml cream
• medium bunch of dill
• salt, freshly ground white pepper
• vegetable oil for frying

Directions

1. Disassemble the garlic into wedges and, without peeling, bake in an oven preheated to 220 ° C, 15–20 min. Then peel and mash with a fork.
2. Chop the dill and add to the garlic mass, then pour in the cream and mix. Season with salt and pepper.
3. Peel the fish, gut , remove the head, tail and fins; wash, dry and fry in hot oil over high heat for 4 minutes. from each side.
4. Reduce heat, cover skillet and cook for another 5 minutes. Pour the garlic sauce over the fish and serve immediately.