Name: Mackerel with Crushed Potatoes and Oregano
Yield: Makes 4 servings
Ingredients: 2 pounds small waxy potatoes (such as baby Yukon Gold); Kosher salt; 1 cup plain whole-milk Greek yogurt; 1 teaspoon (or more) fresh lemon juice; 1 teaspoon white wine vinegar; Freshly ground black pepper; 4 garlic cloves, peeled, crushed; 5 tablespoons olive oil, divided; 4 6-ounce skin-on mackerel fillets; 2 tablespoons fresh oregano leaves; 1 teaspoon finely grated lemon zest; Flaky sea salt (such as Maldon)

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Mackerel with Crushed Potatoes and OreganoDitte Isager

If you think mackerel is too fishy, this is the recipe that will change your mind. The fish's assertive, slightly oily character is tempered by the brightness of lemon juice and creamy richness of yogurt.

Also Try it With:

Black bass, branzino, snapper, or trout fillets

Recipe notes

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