Roasted Mackerel with Garlic and Paprika

Name: Roasted Mackerel with Garlic and Paprika
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon Dijon mustard; 59 milliliters extra virgin olive oil; 2 garlic cloves, peeled; 8 fillets mackerel fillets, skin on; 454 grams new potatoes; 4 servings Olive oil; 2 teaspoons paprika; 1 pinch Pinch of saffron; 2 scallions, trimmed and thinly sliced; 1 teaspoon sea salt, plus more to taste; 4 servings Sea salt and freshly ground black pepper; 1 Tbsp white wine vinegar

You can never have too many main course recipes, so give Roasted Mackerel with Garlic and Paprikan a try. One portion of this dish contains roughly 71g of protein, 55g of fat, and a total of 877 calories. This gluten free, dairy free, whole 30, and pescatarian recipe serves 4. Head to the store and pick up paprika, sea salt and pepper, saffron, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 400°F.

Equipment you will use

Oven

Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste.

Ingredients you will need

Paprika

Garlic

Salt

Equipment you will use

Mortar And Pestle

Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.

Ingredients you will need

Mackerel Fillets

Olive Oil

Dry Seasoning Rub

Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Vinaigrette

Equipment you will use

Whisk

Bowl

Line a baking sheet with parchment paper and brush lightly with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Baking Paper

Baking Sheet

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.

Ingredients you will need

Mackerel Fillets

Sea Salt

Fish

Remove from the oven and leave to rest.

Equipment you will use

Oven

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.

Ingredients you will need

Vinaigrette

Olive Oil

Green Onions

Potato

Water

Salt

Equipment you will use

Frying Pan

Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.

Ingredients you will need

Vinaigrette

Mackerel

Potato

Equipment

Ingredients

Servings:

1teaspoon

Dijon mustard 59milliliters

extra virgin olive oil 2

garlic cloves, peeled 8fillets

mackerel fillets, skin on 454grams

new potatoes 4servings

Olive oil 2teaspoons

paprika 1pinch

Pinch of saffron 2

scallions, trimmed and thinly sliced 1teaspoon

sea salt, plus more to taste 4servings

Sea salt and freshly ground black pepper 1Tbsp

white wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.