An oily fish with firm, white flesh, mackerel speaks of the sea. I like to serve the little fish—each one about 9 inches from head to tail—roasted whole, as in this dish. Mackerel’s natural oiliness pairs well with the starchiness of potatoes.
SERVES: 4
INGREDIENTS:
- 2 pounds fingerling potatoes
- 6 cloves garlic, coarsely chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons coarse unrefined sea salt
- 4 whole mackerel (about 3½ pounds) cleaned, with heads and tails left on
- 1 medium lemon, sliced into rounds no thicker than ⅛ inch
- 4 sprigs rosemary
- 4 sprigs thyme
INSTRUCTIONS:
- Preheat the oven to 425°F.
- Cut the potatoes into 1-inch pieces and toss them into a large mixing bowl with the garlic. Add the olive oil and salt and toss gently to coat. Spread the potatoes in a single layer in a 9 by 13-inch baking dish. Roast for 30 minutes, stirring once.
- While the potatoes roast, rinse the mackerel well, inside and out, then pat dry with a clean kitchen towel. Stuff each mackerel with a few slices of lemon and one sprig each of rosemary and thyme.
- After the potatoes have roasted for 30 minutes, remove the baking dish from the oven and set the herb-and lemon-stuffed fish on the potatoes.
- Return the dish to the oven and bake for an additional 30 minutes, or until the fish is cooked through and flakes easily when pierced by a fork. Serve immediately.
