Grilled Mackerel with Crispy Herb Potatoes

Instructions

1. 1

   Preheat your grill to medium-high heat. If using a grill pan, place it on the stovetop over medium-high heat for 3-4 minutes until hot.

   Tip: Let the grill heat fully to prevent the fish from sticking and ensure beautiful char marks.

2. 2

   Toss the cubed potatoes with 3 tablespoons of olive oil, minced garlic, thyme, rosemary, salt, and pepper. Spread evenly on a baking sheet and roast in a 200°C oven for 20-22 minutes until golden and tender.

   Tip: Start the potatoes first so they finish cooking at the same time as the mackerel.

3. 3

   Pat the mackerel fillets dry with paper towels. Brush both sides with the remaining olive oil and season generously with sea salt, black pepper, and smoked paprika. Rub the lemon zest evenly across the flesh side of each fillet.

   Tip: Dry fish ensures better contact with the grill and creates a more flavorful crust.

4. 4

   Place mackerel skin-side down on the grill and cook for 5-6 minutes without moving it. The skin should become crispy and dark brown.

   Tip: Resist the urge to flip too early; this creates a protective barrier that keeps the fish moist.

5. 5

   Gently flip the fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Mackerel cooks quickly due to its high oil content, so watch carefully to avoid overcooking.

6. 6

   Transfer grilled mackerel to a serving platter and squeeze fresh lemon juice over the top. Add a splash of white wine if desired for extra depth.

   Tip: The lemon juice adds brightness that cuts through the richness of the mackerel beautifully.

7. 7

   Remove potatoes from the oven and arrange alongside the mackerel on the platter. Serve immediately while everything is hot.

   Tip: Serve with additional fresh herbs and lemon wedges for garnish and extra flavor.