Ingredients
1large sweet potato, cut into wedges
1tablespoonplus 1 teaspoon vegetable oil
1/4teaspoonshichimi togarashi
Kosher salt and freshly ground black pepper
26-ounce skin-on mackerel fillets
1heaping tablespoon chopped scallions, plus more scallions, thinly sliced, for garnish
4scallions, split lengthwise
Half of a lemon
(Shichimi togarashi is a Japanese red-pepper seasoning mix. It is available in the Asian foods section of some supermarkets and at Japanese markets. As a substitute, combine black pepper and a pinch of cayenne pepper)
Preparation
Preheat oven to 425°. Place sweet potato wedges on a rimmed baking sheet; drizzle 1 Tbsp. oil over. Season with togarashi and salt. Roast, turning occasionally, until browned and cooked through, about 30 minutes.
Meanwhile, heat remaining 1 tsp. oil in a large nonstick skillet over medium heat. Season mackerel fillets with salt and pepper. Place in skillet skin side down, using a spatula to gently press down on fillets so skin is in contact with pan, and cook for 3 minutes. Arrange scallions around fish and cook until skin is very crisp and flesh is nearly cooked through, 3-4 minutes longer. Turn fish and cook until flesh is opaque and completely cooked through, 30-60 seconds longer. Divide roasted sweet potatoes between plates. Serve fish on top
