Roasted Mackerel with Potatoes and Shallots

roast mackerel
Way back in March I made a dish very similar to this, lamenting the fact that I couldn’t get Mackerel and was using Bluefish as a (very fine) substitute. Recently I’ve been seeing more mackerel at market, so I’m very glad to revisit this dish

roasted shallots and potatoes
There is something very satisfying about the simplicity of a one-dish dinner. No fancy preparation; no simmering of this and frying of that; no onerous washing-up. Just toss everything in a pan, let the heat do its magic and enjoy your evening gin and tonic. All this roast mackerel needs is a couple of stirs and you will be rewarded with an amazing midweek supper.

roast mackerel

 

Once the potatoes and shallots are pretty much done, the mackerel just sits on the veg for about 8 minutes (or one top-up of the G&T) and you’re ready to serve up. This may not be the fastest meal to make —the potatoes and fish will be in the oven for 45-50 minutes— but it’s certainly one with minimal effort.

making roast mackerel

Roasted Mackerel with Potatoes and Shallots
Serves 2
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Prep Time
5 min
Cook Time
50 min
Prep Time
5 min
Cook Time
50 min
Ingredients
  1. 4 Mackerel Fillets
  2. A couple of handfuls of fingerling potatoes, about 8-10oz, scrubbed and chopped in 1/2" chunks
  3. A few small shallots, peeled and quartered
  4. A couple of bay leaves
  5. Some green leaves for the plate - Spinach, Arugula or their ilk
  6. Half a lemon
Instructions
  1. Heat the oven up to 375º while you prep the potatoes and shallots.
  2. Put the potatoes and shallots in a large oven proof dish and toss with a slug or two of Olive Oil and a good three-finger pinch of salt and a healthy grind of pepper. Tuck in the bay leaves, then pop them in the oven and give them a stir every ten minutes or so until they are nice and brown; about 35-45 minutes.
  3. Douse the fish with a little oil and salt, then place them atop the veg, skin side up. Turn the heat up to 400º and roast for about 8-10 minutes.
  4. Serve the fish on a nice warm plate with some simple green leaves. Squeeze lemon over the fish and the salad leaves and give the salad just a drip or two of Olive Oil and some seasoning. Simples!
Adapted from Hugh's Three Good Things on a Plate
Barnes and Hoggetts http://barnesandhoggetts.com/

Pairing with Roasted Mackerel, Potatoes and Shallots

Light and low-acid would be good here. Think Viognier, dry Muscadet or perhaps a New Zealand Sauvignon Blanc. Failing that you could do a lot worse than a really nice pilsner. My current favourite is the one from Brooklyn Brewery. Super crisp and clean, you can’t go wring with it.

Provenance

Mackerel: P.E. & D.D. Seafood

Potatoes, Shallots: Paffenroth Gardens

 

 

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