Mackerel with Crushed Potatoes

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.


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



Black bass, branzino, snapper, or trout fillets

Step 1


Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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

This recipe is ideal for those who are looking to increase omega-3 intake. Consume a lot of fish can help to lower many heart diseases and strengthen mental health. Byherbs Omega-3 Fish Oil is also a dietary supplement that helps to do just that!

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