Grilled Mackerel with Warm Potato Salad

Wash and cube 200 gr Potatoes, finely slice 30 gr Red Onions, mince 1 clove Garlic, and chop 7 gr Parsley.

Place the cubed potatoes into a saucepan with 500 ml Water and ¹/₂ tsp Sea Salt, then bring to a boil and cook for 15 minutes until tender before draining.

In a small bowl, whisk together ³/₄ tbsp Lemon Juice, 1 tsp Dijon Mustard, 1 tbsp Olive oil extra virgin, ¹/₄ tsp Black Pepper - Powder, and ¹/₄ tsp Sea Salt to create an emulsified dressing.

In a mixing bowl, gently toss the warm drained potatoes with the sliced red onions, chopped parsley, and the prepared dressing, then set aside to allow the flavours to infuse.

Make shallow diagonal incisions along the skin of 300 gr Mackerel, then coat the fish inside and out with minced garlic, 1 tsp Oregano dried, 1 tbsp Olive oil extra virgin, ¹/₄ tsp Black Pepper - Powder, and ¹/₄ tsp Sea Salt.

Preheat the grill to medium-high heat at 200°C (392°F) and place the seasoned mackerel on the grates, cooking for 5 to 6 minutes per side until the skin is blistered and the flesh flakes easily.

Cut ¹/₂ piece Lemon into fresh wedges.

Plate the warm potato salad alongside the grilled mackerel, finish with 3 gr Parsley, and serve with the lemon wedges.