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

 

For the vinaigrette

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

 

Preheat the oven to 400°F.

 

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 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, 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 vinaigrette.

 

Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.

Serves 4

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Printable version

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Original recipe