Peel away the outer skin of the heads of garlic. Trim away about 0.5 cm of the top, so all cloves are exposed. Place the two heads on separate aluminum foils, sprinkle the exposed parts with olive oil, and wrap in the foil entirely. Roast for 30 - 40 minutes until they are golden and soft.
Cut cherry tomatoes in half, place them on a baking tray. Sprinkle with olive oil, salt, and pepper. Toss around, to coat them entirely with seasoning. Reduce the oven temperature to 190 °C and roast for about 30 minutes, until they are fragrant and have shrunk a little.
Squeeze out the soft parts of garlic into a food processor. Add crème fraîche or Greek yogurt, lemon juice, salt, and pepper. Blend until the sauce is smooth.
On a big plate sprinkle the fish with flour, salt, and pepper. Move them around the plate, so they get coated on all sides evenly.
Cut the buns in half, spread on the sauce, add one fish piece per bun, top with mint leaves, and roasted tomatoes. Serve immediately.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu