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Baked Mackerel with quinoa

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Serves 4

Delicious baked mackerel served with Harissa quinoa for a quick and healthy supper

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  • For the fish:
  • 4 mackerel fillets
  • 4 tsp Olive oil
  • 8 cherry tomatoes
  • Juice of 1/2 Lemon
  • Handful of parsley
  • 4 tsp of butter
  • Salt & pepper
  • For the quinoa:
  • 200g quinoa
  • 1/4 red onion, chopped
  • 1/2 red pepper, chopped
  • 600mls Chicken stock (cube is fine)
  • 1 tsp Harissa paste
  • 1 tbsp Olive oil
  • Salt & pepper


    1. Preheat oven to 180 degrees. Place each mackerel fillet on a sheet of foil with 1 tsp oil, 1 tsp butter and add tomatoes, parsley and lemon juice evenly across each fish fillet, season with salt and pepper. Wrap and seal each fillet in a loose parcel of foil. Set aside.
    2. Rinse quinoa and place in a saucepan, add hot stock, season with salt and pepper, bring to the boil and simmer for 20 mins.
    3. When quinoa has been simmering for 5 mins, place fish parcels into oven to bake for 12-15 mins.
    4. Fry off onion and red pepper with the olive oil for a few minutes, add Harissa paste then stir into the quinoa for final cooking until the stock is absorbed.
    5. Delicious served with steamed carrots and butternut squash, drained and dressed with a 1/4 tsp Harissa paste.

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