Baked mackerel with lemony potatoes

Caballa al horno con patatas al limón

Mackerel, like the sardine, is generally a totally underrated fish. It’s cheap, widely available, full of flavour and packed with all those fishy oils that health food stores love to sell us in capsule form and charge a fortune for.

SERVES 2

olive oil

2 large desiree potatoes, cut into rounds as thick as your little finger

4 mackerel fillets, skin on

dried oregano, for sprinkling

1 lemon, sliced

Preheat the oven to 220°C (425°F/Gas Mark 7). Line a roasting tin with foil and splash in a little of the olive oil. Arrange the potato rounds in a single layer and sprinkle with sea salt flakes. Bake on the middle shelf of the oven for 10 minutes, or until the potatoes start to go golden and crisp.

Turn the potato slices over and place the mackerel fillets on top, skin side down; the potato layer keeps the fish from sticking to the base of the roasting tin, and acts as a sponge for all the juices released during cooking.

Season the fish with salt and freshly ground black pepper, and sprinkle over the oregano. Place the lemon slices on top of the fish.

Bake for 15–20 minutes more, depending on the thickness of the fillets.

Note

This layered baking method can be used to cook any type of round or flat fish, either fillets or whole.