I don’t know why some people don’t like mackerel and why it’s not more widely served in the States. It’s such a lovely fish, cheap and plentiful, and, served with this gently Spanish vinaigrette, an absolute winner. Make sure you dress the potatoes while they are still warm as they’ll take on the dressing much better.
SERVES 4
INGREDIENTS
- 2 garlic cloves, peeled
- 2 tsp paprika
- 1 tsp sea salt, plus more to taste
- Olive oil
- 8 mackerel fillets, skin on
- 1 pound new potatoes
- 2–3 scallions, trimmed and thinly sliced
- Pinch of saffron
- 1 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- ¼ cup extra virgin olive oil
- Sea salt and freshly ground black pepper
INSTRUCTIONS
- Preheat the oven to 400°F.
- Make the garlic and paprika paste: put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
- Make the saffron vinaigrette: put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
- Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8–10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
- Meanwhile, prepare the crushed new potatoes: boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the saffron vinaigrette.
- Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining saffron vinaigrette.
