8 x 90g Tarwhine fillets, skin off, bones removed
½ cup ground almonds
1 tablespoon plain flour
Salt flakes and freshly ground white pepper, to taste
1 head garlic
⅓ cup extra virgin olive oil
500g new potatoes, halved
¼ cup whole-egg mayonnaise (see notes)
Good pinch saffron threads, soaked in 2 tablespoons warm water
2 teaspoons butter

Preheat the oven to 200°C.

Combine the almonds, flour, salt and pepper and mix well. Roll the fillets in this mixture, pressing it on firmly, cover and refrigerate for at least 30 minutes, until ready to cook.

Place the garlic on a baking tray on the lowest shelf of the oven and cook for about 30 minutes, until soft.

Meanwhile, heat a heavy baking dish over a high heat. Add half the olive oil and the potatoes, sprinkle with salt and pepper. Cook for 1 minute on top of the stove and then place on the top shelf of the oven. Cook for about 30 minutes, until potatoes are crisp on the outside and soft in the centre.

Place the mayonnaise in a bowl and whisk in the saffron mixture. Cut the garlic bulb in half across the centre and squeeze the soft garlic into the mayonnaise mixture and mix it in well. Set aside.

Heat a heavy-based frying pan over a medium heat. Add remaining olive oil and butter and heat until the butter starts to foam. Add fillets to the pan in a single layer. Cook for 2 minutes, then turn and cook the other side for a further minute or until opaque and flesh flakes easily when tested with a fork.

Arrange potatoes in the centre of plates, top with the fish and drizzle with some of the mayonnaise. Pass remaining mayonnaise separately.