Mackerel with Crushed Potatoes and Oregano

Ingredients

• •2 pounds small waxy potatoes (such as baby Yukon Gold)
• •1 to taste Kosher salt
• •1 cup plain whole-milk Greek yogurt
• •1 teaspoon fresh lemon juice
• •1 teaspoon white wine vinegar
• •1 to taste Freshly ground black pepper
• •4 cloves garlic cloves, peeled, crushed
• •5 tablespoons olive oil
• •4 fillets skin-on mackerel fillets
• •2 tablespoons fresh oregano leaves
• •1 teaspoon finely grated lemon zest
• •1 to taste Flaky sea salt

Cooking Instructions

1. 1.

   Place potatoes in a large pot, add water to cover, and season with kosher salt. Bring to a boil, reduce heat, and simmer until tender, 10-12 minutes. Drain; let cool slightly.

   12 min

2. 2.

   Meanwhile, preheat broiler. Whisk yogurt, lemon juice, and vinegar in a small bowl; season with kosher salt and pepper. Set yogurt sauce aside.

   5 min

3. 3.

   Place potatoes on a broiler-proof rimmed baking sheet and, using the bottom of a small bowl or measuring cup, press potatoes to flatten slightly. Add garlic, drizzle with 4 tablespoons oil, and toss to coat; season with kosher salt and pepper. Broil potatoes until golden brown, 10-12 minutes.

   12 min

4. 4.

   Rub skin side of mackerel with remaining 1 tablespoon oil; season with kosher salt and pepper. Place, skin side up, on top of potatoes and broil until fish is opaque throughout and skin is crisp, 10-12 minutes. Remove from oven and top with oregano and lemon zest.

   12 min

5. 5.

   Spoon yogurt sauce onto each plate and top with potatoes and fish; sprinkle with sea salt.

   3 min