Name: Chermoula-marinated mackerel
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Cuisine: Moroccan
Ingredients: 2 whole mackerel scaled, gutted and cleaned; olive oil for brushing; lemon wedges, to serve; 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; 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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Chermoula-marinated mackerel

Chermoula-marinated mackerel

Maria Elia

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Serves 2

More effort

Prep: 25 mins

Cook: 15 mins

A star rating of 5 out of 5.4 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal698
fat58g
saturates10g
carbs6g
sugars1g
fibre0g
protein40g
salt0.36g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

CARROT, OLIVE & LEMON COUSCOUS

Place 100g couscous in a bowl with 25g butter. Pour over 100ml boiling water, then cover with cling film and leave to steam for about 4 mins. Remove the cling film and fluff the couscous with a fork, then stir in 50g black pitted olives, zest 1 lemon, 2 tbsp chopped coriander, pinch ground cumin, 1 finely chopped red chilli, 85g drained chickpeas and 1 small grated carrot. Season to taste.

Recipe from Good Food magazine, August 2010

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A star rating of 5 out of 5.4 ratings

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