Mackerel with Crushed Potatoes and Oregano
A delicious combination of crispy-skinned mackerel fillets served over crushed baby potatoes with a tangy yogurt sauce, fresh oregano, and bright lemon zest. This Mediterranean-inspired dish perfectly balances rich fish with creamy potatoes and herbal notes.
Ingredients
- •2 pounds small waxy potatoes (such as baby Yukon Gold)
- •1 to taste Kosher salt
- •1 cup plain whole-milk Greek yogurt
- •1 teaspoon fresh lemon juice
- •1 teaspoon white wine vinegar
- •1 to taste Freshly ground black pepper
- •4 cloves garlic cloves, peeled, crushed
- •5 tablespoons olive oil
- •4 fillets skin-on mackerel fillets
- •2 tablespoons fresh oregano leaves
- •1 teaspoon finely grated lemon zest
- •1 to taste Flaky sea salt
Cooking Instructions
- 1.
Place potatoes in a large pot, add water to cover, and season with kosher salt. Bring to a boil, reduce heat, and simmer until tender, 10-12 minutes. Drain; let cool slightly.
12 min
- 2.
Meanwhile, preheat broiler. Whisk yogurt, lemon juice, and vinegar in a small bowl; season with kosher salt and pepper. Set yogurt sauce aside.
5 min
- 3.
Place potatoes on a broiler-proof rimmed baking sheet and, using the bottom of a small bowl or measuring cup, press potatoes to flatten slightly. Add garlic, drizzle with 4 tablespoons oil, and toss to coat; season with kosher salt and pepper. Broil potatoes until golden brown, 10-12 minutes.
12 min
- 4.
Rub skin side of mackerel with remaining 1 tablespoon oil; season with kosher salt and pepper. Place, skin side up, on top of potatoes and broil until fish is opaque throughout and skin is crisp, 10-12 minutes. Remove from oven and top with oregano and lemon zest.
12 min
- 5.
Spoon yogurt sauce onto each plate and top with potatoes and fish; sprinkle with sea salt.
3 min