Oven-Baked Mackerel With Roasted Potatoes

1. 1

   Season the fish 2 hours before cooking with fennel, mustard seeds, ground bay leaves, paprika, parsley, thyme and rosemary.

2. 2

   Drizzle with half the lemon juice, white wine, cover with onion slices and minced garlic, and season with a fish bouillon cut into small pieces. Season to taste with salt and freshly ground pepper.

3. 3

   Let marinate.

4. 4

   Preheat oven to 400u00b0F.

5. 5

   Quarter the potatoes and boil in a saucepan with water for 5 minutes.

6. 6

   Remove from pan, drain well, and place in a baking dish.

7. 7

   Drizzle with olive oil, sprinkle with the lemon zest and remaining lemon juice.

8. 8

   Place the fish on top of the potatoes, and bake for 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.