Roasted Mackerel With Garlic And Paprika

• 2 garlic cloves, peeled
• 2 tsp paprika
• 1 tsp sea salt, plus more to taste
• Olive oil
• 8 mackerel fillets, skin on
• 1 pound new potatoes
• 2-3 scallions, trimmed and thinly sliced
• Pinch of saffron
• 1 Tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1/4 cup extra virgin olive oil
• Sea salt and freshly ground black pepper

1. 1. Preheat the oven to 400u0b0F.
2. 2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
3. 3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
4. 4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
5. 5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
6. 6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.

garlic, paprika, salt, olive oil, mackerel, potatoes, scallions, saffron, white wine vinegar, mustard, extra virgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/roasted-mackerel-with-garlic-and-paprika-51161600 (may not work)