Roasted Mackerel With Garlic And Paprika
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
62
Spice
34
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tsps
Paprika1
Sea Salt450 g
New Potatoes1 tbsps
White Wine Vinegar1 tsps
Dijon Mustard1 cup
Virgin Olive Oil (extra)Directions:
1
Preheat the oven to 400°F
2
Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste
3
Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside
4
Make the vinaigrette
5
Put all the ingredients into a small bowl and whisk together with a fork
6
Season with salt and pepper to taste
7
Line a baking sheet with parchment paper and brush lightly with olive oil
8
Lay the mackerel fillets skin side up on the paper and season the skin with sea salt
9
Roast for 8-10 minutes until the skin is crisp and the fish is cooked through
10
Remove from the oven and leave to rest
11
Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain
12
Return to the pan with 1 tablespoon of olive oil
13
Crush lightly with the back of a fork, then add the scallions and stir to combine
14
Season with salt, then add a couple of tablespoons of the vinaigrette
15
Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette
16
Preheat the oven to 400°F
17
Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste
18
Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside
19
Make the vinaigrette
20
Put all the ingredients into a small bowl and whisk together with a fork
21
Season with salt and pepper to taste
22
Line a baking sheet with parchment paper and brush lightly with olive oil
23
Lay the mackerel fillets skin side up on the paper and season the skin with sea salt
24
Roast for 8-10 minutes until the skin is crisp and the fish is cooked through
25
Remove from the oven and leave to rest
26
Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain
27
Return to the pan with 1 tablespoon of olive oil
28
Crush lightly with the back of a fork, then add the scallions and stir to combine
29
Season with salt, then add a couple of tablespoons of the vinaigrette
30
Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette