I had never cooked mackerel before and I vaguely remember tasting it before, so I was looking for an easy recipe that was flavorful. The dish was both. Preparation time was fast and I recommend you start the potatoes first as that will take most of the time. I only had three mackerel fillets not eight, and it worked out well because no way would the 'paste' or the vinaigrette have covered eight fillets, it barely covered three. I would recommend that you at least double the ingredients for paprika/garlic paste and the vinaigrette. I had saffron so I used it (a pinch) but I could not taste this aromatic and expensive spice in the vinaigrette. The color became a dark yellow. Instead of olive oil in the vinaigrette, I used toasted sesame seed oil and replaced the scallions with chives. If I make this a second time, I would remove the skeleton bones before cooking. This bone doesn't allow the paste to soak into the flesh.