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Chermoula-marinated mackerel

Chermoula-marinated mackerel

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(2 ratings)

Prep: 25 mins Cook: 15 mins

Moderately easy

Serves 2
Chermoula is a North African marinade, used to flavour fish. The recipe varies, but this one contains paprika, making in Moroccan

Nutrition and extra info

Nutrition per serving

  • kcalories698
  • fat58g
  • saturates10g
  • carbs6g
  • sugars1g
  • fibre0g
  • protein40g
  • salt0.36g
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Ingredients

  • 2 whole mackerel, scaled, gutted and cleaned

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • olive oil, for brushing

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • lemon wedges, to serve

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the filling

  • 1 garlic clove, roughly chopped
  • 2 tsp fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • ½ tsp ground ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp ground cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ¼ tsp saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 red chilli, roughly chopped, seeds in or out - up to you
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the chermoula

  • 2 garlic cloves
  • 1 tsp ground cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • pinch chilli powder
  • 2 tbsp lemon juice
  • 50g coriander, roughly chopped
  • 3 tbsp light olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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Method

  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.

  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.

  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.

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Comments, questions and tips

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Comments (4)

iamsnakes's picture

This was really different. An interesting dish. I would agree with earthy. For me the Chermoula was the key, and the cous cous was tasty

greenjade6's picture
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I have made this twice so far - 2nd time without the chermoula. Personally I would recommend not making the chermoula and just enjoying the marinated fish. Delicious!

susankguthrie's picture

Absolutely delicious. The fish takes on a warm, earthy flavour (even after the 10 minutes I gave it to marinate), and the drizzle gives it a strong punch. I also made the couscous recipe as suggested, which was an excellent addition and complimented it well. This meal was nice and light, but filling. I found it pretty easy to make (but gave it longer than the 10mins to bake - Scottish mackerel get pretty fat). Cook it to impress someone!

alisondefries's picture
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This is a delicious recipe. I made it with the carrot,olive & lemon couscous and the crisp za'atar bread that was featured in the August 2010 magazine.

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