Mackerel with Crushed Potatoes and Oregano

Ingredients

• 4 servings pepper black freshly ground
• 4  garlic cloves crushed peeled
• 4 servings kosher salt 
• 1 teaspoon juice of lemon fresh ()
• 1 teaspoon lemon zest finely grated
• 24 ounce skin-on mackerel fillets 
• 5 tablespoons olive oil divided
• 2 tablespoons oregano leaves fresh
• 4 servings flaky sea salt (such as Maldon)
• 1 cup whole-milk greek yogurt plain
• 2 pounds waxy potatoes (such as baby Yukon Gold)
• 1 teaspoon citrus champagne vinegar 

Equipment

• bowl
• baking sheet
• oven
• whisk
• pot
• broiler
• measuring cup

Directions

1. Place potatoes in a large pot, add water tocover, and season with kosher salt. Bring toa boil, reduce heat, and simmer until tender,10–12 minutes.
2. Drain; let cool slightly.
3. Meanwhile, preheat broiler.
4. Whisk yogurt,lemon juice, and vinegar in a small bowl;season with kosher salt and pepper. Setyogurt sauce aside.
5. Place potatoes on a broiler-proofrimmed baking sheet and, using the bottomof a small bowl or measuring cup, presspotatoes to flatten slightly.
6. Add garlic,drizzle with 4 tablespoons oil, and toss to coat;season with kosher salt and pepper. Broilpotatoes until golden brown, 10–12 minutes.
7. Rub skin side of mackerel with remaining1 tablespoon oil; season with koshersalt and pepper.
8. Place, skin side up, on topof potatoes and broil until fish is opaquethroughout and skin is crisp, 10–12 minutes.
9. Remove from oven and top with oreganoand lemon zest.
10. Spoon yogurt sauce onto each plateand top with potatoes and fish; sprinklewith sea salt.
11. Black bass, branzino, snapper, or trout fillets