Fish with potatoes and rosemary

Mackerel with potatoes and rosemary - a simple yet flavorful delight, perfect for a family dinner or a quick lunch. This fish recipe is easy to make and offers a perfect combination of fresh fish and roasted potatoes, all enriched with aromatic herbs. Start by preparing the fish a day in advance to intensify the flavors.

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour 30 minutes
Servings: 4

Ingredients:
- 2 pieces of fresh mackerel (approximately 1 kg)
- 1 kg of potatoes
- 1 head of garlic
- 1 handful of Kalamata olives
- 1 large onion
- Fresh rosemary (a few sprigs) and dried
- Curry (1 teaspoon)
- Sweet paprika (1 teaspoon)
- Other spices to taste (thyme, mixed pepper)
- Salt and pepper to taste
- Olive oil

Instructions:

1. Preparing the fish: It is recommended to clean the fish a day in advance. Rinse the mackerel well under cold water, removing the intestines and gills. Then, dry it with a clean towel to remove excess water. This step is essential for achieving a crispy crust when baking.

2. Seasoning the fish: In a small bowl, mix salt, pepper, curry, and sweet paprika. Sprinkle this mixture inside and outside the fish. Add a few sprigs of fresh rosemary inside for extra flavor. Cover the fish with plastic wrap and refrigerate until the next day.

3. Preparing the potatoes: On the cooking day, preheat the oven to 200 degrees Celsius. Peel the potatoes and cut them into quarters. In a large bowl, mix the potatoes with olive oil, salt, pepper, thyme, and sweet paprika. This mixture will add delicious flavor and help achieve a crispy texture.

4. The onion and garlic: Peel the onion and cut it into rings. Meanwhile, cut the head of garlic in half without removing the skin. These will be added to the potatoes to enrich their flavor.

5. Assembly: In a baking tray, arrange the potatoes, onion, and sliced garlic. Place the prepared mackerel on top. Add the Kalamata olives around the fish for an intense flavor and a Mediterranean touch.

6. Baking: Cover the tray with aluminum foil for the first 30 minutes of baking. This will help retain moisture in the tray. After 30 minutes, remove the foil and let the fish brown for another 15-20 minutes until the potatoes are golden and crispy.

7. Serving: When everything is ready, take the tray out of the oven and let the dish rest for a few minutes. Serve the mackerel alongside the roasted potatoes, drizzled with a little olive oil and sprinkled with fresh rosemary for a more appealing look. This dish is delicious and warm but can also be served cold as part of a more sophisticated meal.

Customized version: For a spicy note, add slices of chili pepper to the potato mixture. Also, for a contrast in textures, try adding a few slices of lemon to the tray, which will add a pleasant acidity to the fish.

This simple mackerel recipe with potatoes and rosemary is a perfect choice for a quick dinner that will surely impress family and friends!