Skordalia is Greek, a thick mash of potato and garlic.
Pre heat the oven at 160C.
Per person: 1 potato, 1 clove of garlic (but I used 2 cloves pp).
Use the point of a big kitchen knife to mix the garlic with some coarse sea salt. Then press and press and press to turn into a paste.
Boil the potatoes.
Fry the fish in butter for 2 mins on its white skin.
Turn and put in the oven for 12 mins.
Drain the potatoes. Add garlic, milk, the juice of half a lemon and a gluck of olive oil and mash.
One could serve it with a nice salad. If so inclined. But around the Mediterranean a potato is seen as a vegetable, so...