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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 591 kcal
- Protein
- 30 g
- Carbohydrates
- 36 g
- Fat
- 38 g
- Fiber
- 9 g
- Sugar
- 5 g
- Sodium
- 1226 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 20 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 84 mg
- Potassium
- 1591 mg
- Calcium
- 147 mg
- Iron
- 10.8 mg
- Magnesium
- 166 mg
- Phosphorus
- 378 mg
- Zinc
- 1.9 mg
- Vitamin A
- 99 mcg
- Vitamin C
- 39 mg
- Vitamin D
- 19.3 mcg
- Vitamin E
- 4.7 mg
- Vitamin K
- 64 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 10.4 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.48 mg
- Niacin
- 13.1 mg
- Folate
- 44 mcg
- Water
- 253 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Mackerel is dry and tough
Cause: Fish was left in the simmering sauce for too long and overcooked
Fix: Flake the overcooked fish directly into the sauce to serve as a rustic ragu, allowing the moisture of the tomatoes to mask the texture
Prevention: Only return the fish to the sauce for the final 3-4 minutes of cooking, removing from heat right at 74°C (165°F)
Potatoes are steaming instead of crisping
Cause: Potatoes were too wet before tossing with oil, or the baking sheet was overcrowded
Fix: Turn on the oven broiler for the last 3-5 minutes of cooking and watch closely to force a crust to form
Prevention: Dry washed potatoes thoroughly with a towel and ensure they have ample space on the baking sheet
Cultural Context
Pizzaiola, translating roughly to meat in pizza style, is a traditional Neapolitan preparation originally devised to tenderize and flavor cheaper cuts of beef. Adapting this robust, briny, tomato-heavy sauce for rich, oily fish like mackerel is a classic southern Italian approach. The oceanic intensity of the mackerel is perfectly balanced by the bright acidity and pungent salinity of the tomatoes and capers.
