Mackerel with orange & harissa glaze

Mackerel with orange & harissa glaze

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(27 ratings)

Prep: 5 mins Cook: 10 mins


Serves 2
The distinct taste of this oily-textured fish works brilliantly with Asian flavours, including garlic, spices, ginger and soy sauce

Nutrition and extra info

Nutrition: per serving

  • kcal671
  • fat53g
  • saturates8g
  • carbs16g
  • sugars0g
  • fibre1g
  • protein34g
  • salt0.29g
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  • 2 x 300g/10oz mackerel, filleted and skin on or 4 x 75g/3oz mackerel fillets, skin on


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

  • 2 tbsp plain flour
  • ½ tsp smoked paprika
  • 2 tbsp extra-virgin olive oil
  • 1 small orange, grated zest and juice



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1-2 tsp harissa paste (to taste, as brands vary)
  • 50g pine nut, toasted
  • small bunch coriander, very roughly chopped


  1. Roll the mackerel fillets in the flour sifted with smoked paprika and seasoning. Shake off excess flour and set the fish aside in a single layer.

  2. Put 1 tbsp of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together. Heat a frying pan with remaining olive oil until very hot. Fry the fish fillets for 5 mins, first on the skin side, then on the flesh side.

  3. When the fish is nearly cooked – it should look firm – pour over the orange and harissa glaze, bring to the boil and allow the liquid to bubble until sticky. Sprinkle over the pine nuts and coriander.

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Comments, questions and tips

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6th Apr, 2013
Delicious dins. I made my own Harissa paste - tomato purée, chilli, cumin powder, lime juice and olive oil. I served it all with roasted potato wedges. A great take on fish & chips!
4th Dec, 2012
I tried a slightly different version of this recipe from your November 2012 magazine. The smoked paprika was 2 rather than 1/2 tsp and the Harissa was replaced with. 1 tbsp of clear honey. It worked well with the honey compensating the strength of the paprika. Unfortunately this recipe is not on your site.
20th Oct, 2012
Very good - will increase the amount of sauce next time.
17th Oct, 2012
The receipt is so simple and tasted amazing!
1st Jul, 2012
Harissa is from North Africa; not Asia.
27th Jun, 2012
Absolutely divine, and cheap too! We're having it again tonight, just waiting for my son to get in from work. I used whole mackerel which were only a quid each, and filleted them myself - very therapeutic! The only thing I couldn't get my hands on was the pine nuts. Even though our local supermarket is a massive Asda, they didn't have any so I used Italian tomato flavour mini crouton things that you buy in a drum to shake over salads - very nice. I served on egg noodles topped with watercress, then the fish on top. Does anyone know if Marks & Sparks or Sainsburys or whoever stocks the pine nuts? I'd like to give them a try.
emrais's picture
17th May, 2012
This was really good. Will use a dollop more harissa next time.
22nd Mar, 2012
Bloody lovely! Couldn't find mackerel in local supermarket ( its only a small one) so used haddock instead. The wife said too many pine nuts, and could have had a bit more sauce. Served it with cous cous mixed with some veg. Certainly do again.
29th Nov, 2011
Really good. I used Herring and it worked well. The fish looked amazing and tasted really special. Quick and easy . Can't wait to use this recipe again.
17th Nov, 2011


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