Instructions
Follow the steps and taste along the way.
Prepare the vegetables and oven
Preheat the oven to 220 °C. Halve the potatoes, cutting larger ones into pieces about 3 cm across. Trim the fennel, remove the tough core, and cut into slices about 1 cm thick.
Parboil the potatoes
Put the potatoes in a saucepan, cover with cold water, and bring to a boil. Cook for 8 minutes, then drain thoroughly and leave to steam-dry for 1 minute. Gently rough up the edges of the potatoes by shaking them in the pan.
Roast the potatoes and fennel
Toss the potatoes and fennel on a baking tray with 20 ml of olive oil, 3 g of salt, and half of the black pepper. Spread them out in a single layer and roast for 22 minutes, turning the vegetables halfway through. The potatoes should be golden and the fennel tender, with lightly browned edges.
Add the mackerel
Pat the fillets dry, place them skin-side up among the vegetables, and sprinkle with the remaining 2 g of salt and the remaining black pepper. Return the tray to the oven for 9 to 11 minutes. The mackerel is done when the flesh is opaque and flakes easily; take care not to overcook it.
Finish with the citrus dressing
While the fish finishes cooking, mix the remaining 10 ml of olive oil with the lemon juice, orange zest, orange pieces, capers, parsley, and garlic. Serve the baked mackerel and vegetables hot, dividing the dressing among the plates. Taste; the citrus juice should balance the fish’s robust, naturally rich flavor.
