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2 garlic cloves, peeled
2 tsp paprika
1 tsp sea salt, plus more to taste
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 by combining all the ingredients in a small bowl and whisking together. 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 slightly smashed potatoes topped with the crispy mackerel and a drizzle of the remaining vinaigrette.