Pan-Roasted Mackerel With Sweet Potatoes

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Bon Appetit


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1 large sweet potato, cut into wedges

1 tablespoon plus 1 teaspoon vegetable oil

1/4 teaspoon shichimi togarashi

Kosher salt and freshly ground black pepper

2 6-ounce skin-on mackerel fillets

1 heaping tablespoon chopped scallions, plus more scallions, thinly sliced, for garnish

4 scallions, split lengthwise

Half of a lemon

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