Chermoula-marinated mackerel

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• Ali

  14 August 2010

  Ali rated and commented on this recipe

  

  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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• susang

  13 January 2011

  susang commented on this recipe

  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!

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• Suezette

  27 March 2012

  Suezette rated and commented on this recipe

  

  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!

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• IamSnakes

  01 May 2013

  IamSnakes commented on this recipe

  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

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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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 25 mins

Cook 15 mins

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

Per serving

698 kcalories, protein 40g, carbohydrate 6g, fat 58 g, saturated fat 10g, fibre 0g, sugar 1g, salt 0.36 g

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