Instructions: 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 C, 350 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 C, 400 F, gas mark 6 for 20 minutes, or until cooked. Serve accompanied by garlic mayonnaise.

NOTES : Ling is once of New Zealands most densely textured fish often used as an alternative to orange roughy. The fillets are very white and firm and hold their shape well in cooking.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.