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Recipe by olive magazine

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1. Video tutorial: Filleting a round fish

1. Mix together the cumin, coriander, cayenne and turmeric with the lemon juice and season really well. Make diagonal slashes in the skin of the mackerel and rub the spice mix all over. Leave for 20 minutes to marinate.
2. To make the salad, boil the potatoes for about 20 minutes until tender. Toss with the other ingredients while warm.
3. Grill the mackerel skin-side up for about 7 minutes until cooked through. Serve with the potato salad.

517 kcalories, protein 31.5g, carbohydrate 23.3g, fat 33.8 g, saturated fat 6.1g, fibre 1.6g, salt 0.29 g

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• kyoko

  06 November 2007

  kyoko rated this recipe

  

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• Dee Dee

  03 December 2007

  Dee Dee rated and commented on this recipe

  

  Very tasty although I found the recipe quite dry

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• Lynsey

  23 January 2008

  Lynsey rated and commented on this recipe

  

  Really tasty and quick. As the mackerel is quite a robust fish it was able to stand up to the spices.

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• placebo_effect

  06 July 2009

  placebo_effect rated and commented on this recipe

  

  This was a delicious, healthy, summery dinner! I replaced cumin seeds with something else because I didn't have any and I used dried rather than fresh parsley, but still lovely!

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Ingredients

• 2 tsp cumin seeds , crushed
• 2 tsp coriander seeds , crushed
• ½ tsp cayenne pepper
• ½ tsp turmeric
• 2 lemons , 1 juiced, 1 cut into wedges to serve
• 8 mackerel fillets , skin on and scaled

POTATO SALAD

• 500g small new potatoes , halved
• 4 spring onions , chopped
• 1 lemon , zested and juiced
• 3 tbsp olive oil
• a large bunch parsley , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 40 minutes

Ingredients

• 2 tsp cumin seeds , crushed
• 2 tsp coriander seeds , crushed
• ½ tsp cayenne pepper
• ½ tsp turmeric
• 2 lemons , 1 juiced, 1 cut into wedges to serve
• 8 mackerel fillets , skin on and scaled

POTATO SALAD

• 500g small new potatoes , halved
• 4 spring onions , chopped
• 1 lemon , zested and juiced
• 3 tbsp olive oil
• a large bunch parsley , chopped

517 kcalories, protein 31.5g, carbohydrate 23.3g, fat 33.8 g, saturated fat 6.1g, fibre 1.6g, salt 0.29 g

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