Roasted Mackerel with Aioli and Parsleyed Potatoes

March  3, 2014
4 Ratings
  • Serves 4
What You'll Need
  • 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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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

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