Equipment
Ingredients
Crispy Rosemary Potatoes
- 800 g waxy potatoes, washed and dried
- 45 ml olive oil
- 10 g fresh rosemary, leaves stripped and chopped
- 5 g fine sea salt
- 2 g black pepper, freshly ground
Mackerel and Pizzaiola Sauce
- 4 mackerel fillets, pin bones removed
- 30 ml olive oil
- 3 garlic, minced
- 400 g canned crushed tomatoes
- 50 g kalamata olives, pitted and halved
- 20 g capers, rinsed and drained
- 2 g dried oregano
- 10 g fresh parsley, finely chopped
- 2 g fine sea salt
Nutrition (per serving)
Method
Preheat the oven to 220°C (430°F). Ensure the oven rack is positioned in the center.
Chop the waxy potatoes into even 2.5cm chunks using a chef's knife and cutting board.
Combine the chopped potatoes, olive oil, fresh chopped rosemary, salt, and black pepper in a mixing bowl. Toss thoroughly to coat the potatoes evenly.
Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the oven for 35 to 40 minutes, flipping halfway through, until crispy on the outside and tender inside.
Season the mackerel fillets evenly on both sides with fine sea salt. Wash hands thoroughly after handling raw fish.
Heat olive oil in a large skillet over medium-high heat. Sear the mackerel fillets skin-side down for 2 minutes until the skin crisps, then carefully transfer them to a plate.
In the same skillet with the residual oil, saute the minced garlic over medium heat for 1 minute until fragrant but not browned.
Add the crushed tomatoes, kalamata olives, capers, and dried oregano to the skillet. Simmer the mixture over medium-low heat for 10 minutes to allow the flavors to meld and the sauce to thicken.
Nestle the mackerel fillets, flesh-side down, into the simmering tomato sauce. Poach gently for 3 to 4 minutes until the fish is cooked through and reaches an internal temperature of 74°C (165°F).
Plate the crispy rosemary potatoes alongside the mackerel. Spoon the rich pizzaiola sauce generously over the fish.
Garnish the dish with finely chopped fresh parsley before serving.
Chef's Notes
- Mackerel is an oily, robust fish that holds up perfectly to the strong, acidic flavors of tomato, capers, and olives without getting lost in the dish.
- Ensuring the potatoes are completely dry before tossing with olive oil is crucial; any surface moisture creates steam in the oven, preventing proper crisping.
- Toasting the garlic and oregano briefly in the fish oil before adding the tomatoes blooms their fat-soluble flavor compounds, creating a much deeper base flavor.
- Rinsing the capers removes their harsh brine and prevents the final sauce from becoming overly salty once reduced.
Storage
Refrigerator: 3 days — Store fish and sauce in an airtight container separate from the potatoes to maintain crispness.
Freezer: 1 month — Potatoes do not freeze well; freeze only the fish and sauce.
Reheating: Reheat fish and sauce gently in a skillet over low heat. Reheat potatoes in a 200C oven for 10 minutes until crisp.
