Name: Mackerel with Crushed Potatoes and Oregano
Yield: 4 Servings
Ingredients: 2 pounds small waxy potatoes (such as baby Yukon Gold); Kosher salt; 1 cup plain whole-milk Greek yogurt; 1 teaspoon fresh lemon juice; 1 teaspoon white wine vinegar; Freshly ground black pepper; 4 cloves garlic peeled, crushed; 5 tablespoons olive oil, divided; 4 6-oz. skin-on mackerel fillets; 2 tablespoons fresh oregano leaves; 1 teaspoon finely grated lemon zest; Flaky sea salt (such as Maldon)

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If you think mackerel is too fishy, this is the recipe that will change your mind. And if nothing else, you'll love the crispy potatoes.

Recipe notes