Dinner: Mackerel with Crushed Potatoes and Oregano

Recipe by /contributors/alison-roman 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.

This recipe includes superfoods such as:

Lemon

Health benefits of Mackerel with Crushed Potatoes and Oregano

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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)

Instructions

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

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