Baked Mackerel with Paprika and Potatoes by Gordon Ramsay

You can use smoked or hot paprika instead of the regular sweet paprika.

Ingredients

• 4 medium mackerels
• 6 cloves of garlic
• 1 tbsp. l. paprika
• salt, freshly ground black pepper
• 500 g small, thin-skinned potatoes
• juice and zest of half a large lemon
• 1 small bunch of green onions
• 1 small bunch of green onions
• 1 tbsp. l. English mustard
• 100 ml olive oil
• a pinch of saffron strands
• salt, black pepper

Directions

1. In a mortar, crush peeled garlic with paprika, add a little salt and pepper. Add some olive oil, stir.
2. Fillet the mackerel. Spread the spicy paste on only the skinless side of each fillet. Place the skin side up on a parchment-lined baking sheet, marinate for 15 minutes.
3. Wash the potatoes with a brush, cook in salted boiling water, 25 minutes. Drain the water, dry the potatoes and remember with a crush, but not mashed.
4. For dressing, finely chop the green onion and combine all the ingredients. Season the potatoes, leaving some to serve. Keep warm.
5. Preheat the oven (preferably with a grill) to 220 ° C. Place the mackerel in the top third of the oven and bake for no longer than 8 minutes. Place the warm potatoes on plates, lay the mackerel beautifully on it, lightly drizzle the dressing over the fish. Serve immediately.