Roasted Mackerel with Aioli and Parsleyed Potatoes

By Caroline Wright
March 3, 2014
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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 pounds 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
  1. Preheat oven to 400° F. Line a large rimmed baking sheet with parchment. Arrange mackerel, skin side up, on baking sheet. Season mackerel with salt and pepper and drizzle with 1 tablespoon olive oil. Roast mackerel 12 to 15 minutes, or until skin crisps and fish flakes easily when pierced with a fork.
  2. Meanwhile, set a steamer basket over 1-inch of boiling salted water in a medium saucepan. Place potatoes in basket and steam, covered, until potatoes are tender, 12 to 15 minutes. Transfer steamed potatoes to a large bowl with 1 tablespoon olive oil, 1 teaspoon sherry vinegar and parsley leaves. Season potatoes with salt and pepper.
  3. Place egg yolks, garlic and paprika in a blender; season with salt and pepper. With motor running, pour remaining olive oil into blender jar in a thin, steady stream. Stir in remaining 2 teaspoons sherry vinegar. Serve allioli with mackerel and potatoes.

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