Mackerel Plaki with Saffron Potatoes, Lemon and Tomatoes

Name: Mackerel Plaki with Saffron Potatoes, Lemon and Tomatoes
Yield: Serves 4
Cuisine: Greek
Ingredients: 150 ml (¼ pint) dry white wine; ½ teaspoon oregano leaves; 4 plum tomatoes, skinned, deseeded and diced; Zest of 1 lemon, finely grated; Salt and freshly ground black pepper; 6 tablespoons olive oil; Juice of 2 lemons; ½ teaspoon thyme leaves; 1 small red onion, cut into rings; 3 garlic cloves, crushed; 4 large mackerel, cleaned and trimmed; 350 g (12 oz) small new potatoes, peeled and thinly sliced; ¼ teaspoon saffron strands; 16 black olives

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Plaki is on easy-going Greek dish of fish and vegetables baked together in the oven. I like to make it with mackerel, which I consider one of the most underrated of the cheaper fish. It’s appreciated more in Europe than in Britain, which is a great shame, as it has a wonderful flavour and moist texture and is full of nutrients.

Ingredients

6 tablespoons olive oil
1 small red onion, cut into rings
3 garlic cloves, crushed

Europe
United Kingdom
Greece
Fish course
Pescatarian
Mediterranean

Method

Preheat the oven to 180°C/350°F/gas mark 4. Heat 4 tablespoons of the olive oil in a frying pan, add the onion and garlic and cook until softened. Stir in half the thyme and oregano, plus the tomatoes and olives. Then add the sliced potatoes, sprinkle over the saffron and add just enou