“Grilled” Mackerel with Garlic and Rosemary

I had a dish similar to this one in Provence at least twenty years ago and have never stopped making it. Few preparations do as much justice to dark-fleshed fish. Like many “grilled” dishes, this one is better made in the broiler, where you have far more control.

A potato gratin, like the one, would be suitable here, as would Peasant-Style Potatoes. Of course, a simple vegetable dish or two would also be