About this recipe

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Recipe highlight

Why you’ll love it

One pan, 30 minutes in the oven—crispy skin, juicy fish, saucy potatoes. ⚡

Ingredients

• 🐟 Whole Atlantic mackerel, cleaned (3–4 small): 1.2 kg (2.6 lb)
• 🥔 Potatoes, peeled, 3–4 mm slices: 800 g (5⅓ cups / 1.76 lb)
• 🧅 Onion, thinly sliced: 200 g (1½ cups / 7 oz)
• 🧄 Garlic, minced: 8 g (2 cloves / 0.3 oz)
• 🌿 Flat-leaf parsley, finely chopped: 8 g (2 tbsp / 0.28 oz)
• 🍋 Lemon, thin rounds + zest: 1 (to taste)
• 🫒 Extra-virgin olive oil: 60 ml (¼ cup / 2 fl oz)
• 🍷 Dry white wine (or water): 120 ml (½ cup / 4 fl oz)
• 🌶️ Sweet paprika: 2 g (1 tsp / 0.04 oz)
• 🌿 Bay leaves: 2
• 🧂 Sea salt: to taste (≈9 g / 1½ tsp)
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)

Preparation

• 1 Heat oven 200°C / 400°F. Lightly oil a wide baking dish.
• 2 Tray base Toss 🥔 potatoes and 🧅 onion with half the 🫒 oil, paprika, salt, and pepper. Spread in the dish with bay leaves; pour in half the 🍷 wine/water.
• 3 Season fish Pat mackerel dry; score skin 2–3 times per side. Season inside and out with salt/pepper. Mix 🧄 garlic + 🌿 parsley + a little zest; rub inside the cavities. Tuck in a 🍋 lemon round.
• 4 Bake Lay fish over potatoes; drizzle remaining oil and wine. Bake 25–30 min until potatoes are tender and fish flakes (thickest part ~60°C / 140°F).
• 5 Finish Broil 2–3 min for extra-crisp skin. Squeeze lemon over; rest 3 min and serve with pan juices.

Timing details

Nutrition

Estimated values per serving.

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