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Mackerel with Crushed Potatoes and Oregano

Mackerel with Crushed Potatoes and Oregano

If you think mackerel is too fishy, this is the recipe that will change your mind. And if nothing else, you'll love the crispy potatoes.


  • 2 pounds small waxy potatoes (such as baby Yukon Gold)
  • 1 cup plain whole-milk Greek yogurt
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon white wine vinegar
  • Freshly ground black pepper
  • 4 cloves garlic peeled, crushed
  • 5 tablespoons olive oil, divided
  • 4 6-oz. skin-on mackerel fillets
  • 2 tablespoons fresh oregano leaves
  • 1 teaspoon finely grated lemon zest
  • Flaky sea salt (such as Maldon)

Recipe Preparation

Also Try it With:

  • Black bass, branzino, snapper, or trout fillets


  • 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.

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

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

  • Rub skin side of mackerel with remaining 1 Tbsp. 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.

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

Nutritional Content

Calories (kcal) 720 Fat (g) 43 Saturated Fat (g) 9 Cholesterol (mg) 125 Carbohydrates (g) 45 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 39 Sodium (mg) 310Reviews Section

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