Preparation

The mackerels are cleaned, opened in half along the belly and spread out (like cod).

Butchers (blows) are made on the mackerel meat, taking care not to tear the skin.

The garlic cloves with the bay leaf, oregano and plenty of salt (about 8 tablespoons) are stepped in a mortar and the mackerels are rubbed with this preparation.

They leave it like that overnight.

Before cooking mackerel, soak in cold water for 2 hours.

Introduce the mackerel in boiling water and let it cook at the same time as the peeled and chopped potatoes.

After they are cooked, drain them, placing the mackerel in the center of the dish and the potatoes around it.

Water everything with a sauce that is obtained by mixing olive oil, vinegar, chopped garlic, parsley and pepper.

serving mackerel with potatoes, they must be cooked with medium onions (2 per person).

Ingredients

  • 4 mackerels;
  • coarse salt ;
  • 4 cloves of garlic;
  • blond;
  • oregano;
  • 500 g of potatoes;
  • for the sauce:
  • 4 tablespoons of olive oil;
  • 2 tablespoons of vinegar;
  • 3 cloves of garlic;
  • 1 tablespoon of chopped parsley;
  • ground pepper