Roasted Mackerel With Aioli And Parsleyed Potatoes

• 8 mackerel fillets, skin on
• Kosher salt and freshly ground black pepper
• 1 cup plus 2 tablespoons olive oil, divided
• 1 1/2 pounds red-skinned new potatoes, quartered
• 4 large egg yolks
• 1 garlic clove
• 1/2 teaspoon smoked paprika
• 1/2 cup parsley leaves
• 3 teaspoons sherry vinegar, divided

1. Preheat oven to 400u0b0 F. Line a large rimmed baking sheet with parchment. Arrange mackerel, skin side up, on baking sheet. Season mackerel with salt and pepper and drizzle with 1 tablespoon olive oil. Roast mackerel 12 to 15 minutes, or until skin crisps and fish flakes easily when pierced with a fork.
2. Meanwhile, set a steamer basket over 1-inch of boiling salted water in a medium saucepan. Place potatoes in basket and steam, covered, until potatoes are tender, 12 to 15 minutes. Transfer steamed potatoes to a large bowl with 1 tablespoon olive oil, 1 teaspoon sherry vinegar and parsley leaves. Season potatoes with salt and pepper.
3. Place egg yolks, garlic and paprika in a blender; season with salt and pepper. With motor running, pour remaining olive oil into blender jar in a thin, steady stream. Stir in remaining 2 teaspoons sherry vinegar. Serve allioli with mackerel and potatoes.

mackerel, kosher salt, olive oil, potatoes, egg yolks, garlic, paprika, parsley, sherry vinegar

Taken from food52.com/recipes/26959-roasted-mackerel-with-aioli-and-parsleyed-potatoes (may not work)