Mackerel With Crushed Potatoes And Oregano

• 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)

1. 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.
2. Meanwhile, preheat broiler. Whisk yogurt, lemon juice, and vinegar in a small bowl; season with kosher salt and pepper. Set yogurt sauce aside.
3. 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.
4. 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.
5. Spoon yogurt sauce onto each plate and top with potatoes and fish; sprinkle with sea salt.

potatoes, kosher salt, milk, lemon juice, white wine vinegar, freshly ground black pepper, garlic, olive oil, skin, oregano, lemon zest, salt

Taken from www.epicurious.com/recipes/food/views/mackerel-with-crushed-potatoes-and-oregano-51210060 (may not work)