Avocado salad
Try serving this superhealthy salad with crisp za'atar bread for a Middle Eastern feast
Chermoula-marinated mackerel
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
Skip to ingredients
Ingredients
- 2 whole mackerel, scaled, gutted and cleaned
- olive oil, for brushing
- lemon wedges, to serve
For the filling
- 1 garlic clove, roughly chopped
- 2 tsp fennel seeds
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp saffron
- 1 red chilli, roughly chopped, seeds in or out - up to you
- 1 tbsp olive oil
For the chermoula
- 2 garlic cloves
- 1 tsp ground cumin
- ½ tsp paprika
- pinch chilli powder
- 2 tbsp lemon juice
- 50g coriander, roughly chopped
- 3 tbsp light olive oil
Method
- STEP 1
Pound the ingredients for the filling together using a pestle and mortar. Make 3 diagonal incisions along both sides of each mackerel, then push in the filling. Chill for up to 2 hrs before cooking.
- STEP 2
Heat oven to 180C/160C fan/gas 4. For the chermoula, place the garlic, spices, lemon juice, coriander and a pinch of sea salt into a blender. Slowly drizzle in the olive oil, blending.
- STEP 3
Brush the mackerel with a little olive oil on both sides, then place on a hot griddle or frying pan and sear for 2 mins on each side. Carefully transfer to an oven tray and bake for about 10 mins, or until the mackerel is cooked through. Drizzle with some of the chermoula and serve with the Carrot, olive & lemon couscous (recipe, below), lemon wedges and the remaining chermoula on the side.
