Name: Mackerel with orange & harissa glaze
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: British
Ingredients: 2 x 300g/10oz mackerel filleted and skin on or 4 x 75g/3oz mackerel fillets, skin on; 2 tbsp plain flour; ½ tsp smoked paprika; 2 tbsp extra-virgin olive oil; 1small orange grated zest and juice; 1-2 tsp harissa paste (to taste, as brands vary); 50g pine nut toasted; small bunch coriander very roughly chopped

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Mackerel with orange & harissa glaze

Mackerel with orange & harissa glaze

CJ Jackson

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Serves 2

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.7 out of 5.46 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

2 x 300g/10oz mackerel

filleted and skin on or 4 x 75g/3oz mackerel fillets, skin on
2 tbsp plain flour
½ tsp smoked paprika
2 tbsp extra-virgin olive oil
1small orange

grated zest and juice
1-2 tsp harissa paste

(to taste, as brands vary)
50g pine nut

toasted
small bunch coriander

very roughly chopped

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Nutrition: per serving

kcal671
fat53g
saturates8g
carbs16g
sugars0g
fibre1g
protein34g
salt0.29g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, September 2005

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A star rating of 4.7 out of 5.46 ratings

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