During one cruel summer at Park Day Camp, tuna fish was declared uncool by the Sisterhood of Evil, aka my seven-year-old peers. Those who dared to consume tuna were banished to eat lunch in the projects of grassy lunchtime real estate— far away from the cool crowd. That summer, mustard (my favorite sandwich condiment) and bangs (had ’em) also qualified as abhorrent. I might as well have just become home schooled. Even in middle school there was a period where fish was again uncool to eat. What the heck people? Fish is delicious. Fish is sophisticated and healthy. It can be prepared in any number of ways — roasted, poached, fried. It can even be served raw. Can you say the same about chicken? No. Salmonella anyone? So needless to say, the fish-haters did not get to me and I remained a loyal and fervent fish fan. Whenever I find a fish recipe that’s not tilapia or salmon, I get very excited. This mackerel recipe definitely intrigued me. Boldly flavored fish on a bed of crispy roasted potatoes with a tangy yogurt sauce. Yum. Quite frankly, if you don’t like it, you can sit somewhere else.
Mackerel with Crushed Potatoes
Based on this recipe from Bon Appetit
1 whole mackerel filleted, skin left on
5 tbsp olive oil
salt and pepper
4 cloves of garlic, crushed
1 tsp lemon zest
4 tbsp chopped parsley
1 tsp chopped basil
1 lb yukon gold potatoes or fingerlings
1/2 cup plain whole-milk Greek yogurt
1 tsp lemon juice
1 tsp white wine vinegar
Preheat the broiler. Place potatoes in a pot of boiling water, add a good amount of kosher salt. Let the potatoes cook for about 15 minutes. Drain and let cool. Put the potatoes on a sheet pan and using a measuring cup press the potatoes down to flatten slightly. Pour over 4 tablespoons of olive oil, crushed garlic and season with salt and pepper. Place under the broiler for 10-12 minutes. Meanwhile, whisk together the yogurt, lemon juice and vinegar and season with salt and pepper. Take the potatoes out and put the fish fillets skin side up on the potatoes and pour the remaining tbsp of olive oil on the fish and season with salt and pepper. Place the fish and potatoes back under the broiler for 10-12 minutes. The fish skin and potatoes should be crispy and delicious and the fish should flake easily. Top with basil, parsley, zest and sea salt. Spoon some yogurt sauce on your plate and top with potatoes and fish. Heaven. On. A. Plate.
This recipe is a definite winne. Perfect for Passover too. Thanks
Thanks Marlene! Definitely a winner, and you can sub trout, branzino, snapper or bass for the mackerel!
It looks delicious!