Roasted Mackerel with Garlic and Paprika

Ingredients for Roasted Mackerel with Garlic and Paprika

• 2 garlic cloves, peeled

• 2 teaspoons paprika

• 1 teaspoon sea salt, plus more to taste

• Olive oil

• 8 mackerel fillets, skin on

• 450g new potatoes

• 2-3 spring onions, trimmed and thinly sliced

• Pinch of saffron

• 1 tablespoon white wine vinegar

• 1 teaspoon Dijon mustard

• 60ml extra virgin olive oil

• Sea salt and freshly ground black pepper

1. Preheat the oven to 204°C.

2. 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.

3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.

4. 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.

5. 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 spring onions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.

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

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