Ingredients:

  • 1 head garlic
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 6 oz white fish fillets
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp smoked paprika

Instructions:

  1. Place the garlic head on a piece of foil, drizzle with 1 tbsp olive oil, and season with salt and pepper.
  2. Wrap the garlic tightly in foil and roast in the oven at 400°F (200°C) for 30 minutes until cloves are soft and golden.
  3. Squeeze the roasted cloves out of the skin into a bowl and mash with a fork until a smooth paste forms.
  4. In a small bowl, whisk together the roasted garlic paste, melted butter, lemon juice, lemon zest, chopped parsley, and smoked paprika.
  5. Pat the fish fillets bone-dry with paper towels.
  6. Brush the garlic mixture generously over both sides of the fillets and let them sit at room temperature for 10 minutes.
  7. Preheat your grill to medium-high heat (approx. 400°F / 200°C) and lightly oil the grates.
  8. Carefully place fillets on the grill, pressing down gently for 5 seconds to ensure contact.
  9. Sear for 4–5 minutes per side until a mahogany crust forms and the fish is cooked through.