Mackerel with Crushed Potatoes and Oregano
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant mackerel with crushed potatoes and oregano is a fantastic option for a nutritious midweek meal. Mackerel is a wonderful source of omega-3 fatty acids, making this heart-healthy dish as beneficial as it is flavourful. The combination of crispy-skinned fish and golden, smashed potatoes provides a satisfying contrast in textures, while the fresh oregano and lemon zest add a bright, Mediterranean lift to the savoury oils of the fish.
A cooling dollop of tangy Greek yogurt sauce replaces traditional heavy creams, keeping the meal light yet indulgent. It is an effortless way to enjoy oily fish, requiring minimal prep and just one baking tray for the main components. Serve it simply as it is, or with a side of steamed seasonal greens for a complete and balanced dinner that feels truly restorative.
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Ingredients for Mackerel with Crushed Potatoes and Oregano
900g small waxy potatoes (such as baby Yukon Gold)
Kosher salt
240ml plain whole-milk Greek yoghurt
1 teaspoon (or more) fresh lemon juice
1 teaspoon white wine vinegar
Freshly ground black pepper
4 garlic cloves, peeled, crushed
80ml olive oil, divided
110g skin-on mackerel fillets
2 tablespoons fresh oregano leaves
1 teaspoon finely grated lemon zest
Flaky sea salt (such as Maldon)
How to make Mackerel with Crushed Potatoes and Oregano
Place potatoes in a large pot, add water to cover, and season with kosher salt. Bring to a boil, reduce heat, and simmer until tender, 10–12 minutes. Drain; let cool slightly.
Meanwhile, preheat grill. Whisk yoghurt, lemon juice, and vinegar in a small bowl; season with kosher salt and pepper. Set yoghurt sauce aside.
Place potatoes on a grill-proof rimmed baking sheet and, using the bottom of a small bowl or measuring cup, press potatoes to flatten slightly. Add garlic, drizzle with 4 tablespoons oil, and toss to coat; season with kosher salt and pepper. Grill potatoes until golden brown, 10–12 minutes.
Rub skin side of mackerel with remaining 1 tablespoon oil; season with kosher salt and pepper. Place, skin side up, on top of potatoes and grill until fish is opaque throughout and skin is crisp, 10–12 minutes. Remove from oven and top with oregano and lemon zest.
Spoon yoghurt sauce onto each plate and top with potatoes and fish; sprinkle with sea salt.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
16 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido

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