Roasted Mackerel with Aioli and Parsleyed Potatoes

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: Flavorful -- and sustainable -- mackerel gets paired with potatoes and homemade mayonnaise.

Mackerel are great, tasty fish -- not to mention they’re cheap and plentiful, which are two qualities not terribly common at the fish counter these days. This recipe celebrates simple roasted mackerel in a manner worthy of a dinner party, tossing in a parsley-flecked potato side and homemade Spanish-inspired mayonnaise.

Roasted Mackerel with Aioli and Parsleyed Potatoes 

Serves 4

8 mackerel fillets, skin on
Kosher salt and freshly ground black pepper
1 cup plus 2 tablespoons olive oil, divided
1 1/2 pound red-skinned new potatoes, quartered
4 large egg yolks
1 garlic clove
1/2 teaspoon smoked paprika
1/2 cup parsley leaves
3 teaspoons sherry vinegar, divided

See the full recipe (and save and print it) here. 

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photo by Caroline Wright