Mackerel with orange & harissa glaze

Mackerel with orange & harissa glaze

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(32 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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cathysuzuki's picture
12th Jun, 2019
Very tasty, quick to make and a healthy budget meal. I served it with chicory, previously lightly poached then caramelised in the same pan the fish was cooked in and it seemed to go well with the fish
19th Jan, 2017
Great simple recipe, everyone seemed to enjoy it. The orange really helps counteract the oily mackerel.
24th Nov, 2015
Different and delicious way of eating mackeral.
2nd Aug, 2015
Quite nice, wouldn't bother with the pinenuts in future though and 50g is way too much - we used half the amount.
15th Apr, 2015
This was delicious - really simple to make and tasted fabulous. I put sweet potato wedges and a green salad with it. Yum!
31st Mar, 2015
I've made scores of the recipes on this very useful site, but never felt inspired to comment before. This quick and simple recipe is a revelation. The combination of flavours works brilliantly. If,like me, you eat mackerel becuause it is healthy rather than because you really like it, try this. It could change your mind. Use a good quality harissa though. I had no pine nuts so roasted some sunflower seeds instead which added a nice bit of crunch.
12th Feb, 2015
This really does have the most superb taste. I urge everyone to try it. I think it would work with almost all fish, except salmon.
hezifesi's picture
18th Jan, 2015
This really is a beautiful recipe, love it :)
28th Oct, 2014
I was slightly sceptical about this recipe but I have just finished eating it for dinner and it was delicious! So simple, and perfect with rocket, tomato and carrot salad.
17th May, 2013
Scrummy - and quick to make. Will definitely be making this again. Served on roast vegetables and couscous with a rocket salad.


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