River Cottage

Preheat the oven to 190�C/Gas 5. Scrub or scrape the new potatoes
and cut into quarters or smallish chunks, roughly walnut-sized.

Peel the shallots and halve them.

Put the potatoes and shallots into a large roasting dish. Add the
3 tablespoons olive oil, plenty of salt and pepper and the bay
leaves and toss the lot together.

Roast for about 40 minutes until the potatoes are golden brown and the shallots are starting to caramelise, giving them a good stir halfway through cooking.

Brush the mackerel fillets with a little olive oil and season well
with salt and pepper. Lay them, skin side up, on the potatoes and
shallots, nestling them down into the veg a little, but not burying
them completely.

Turn the oven setting up to 200�C/Gas 6. Roast the fish and veg together for about 8 minutes until the mackerel is cooked through.

Serve straight away, with lemon wedges for squeezing. You don’t
really need an accompaniment, but I do sometimes like a green
salad before or alongside this lovely dish.

Swaps You can replace the mackerel with pretty much any other
fish, from whole sardines to a slab of white fish such as pollack,
or fillets of gurnard or bass.

• Taken from Hugh's Three Good Things available here>