I love spices. Not only are they fabulous at livening up a meal but they have numerous health benefits too. This recipe is full of North African flavours. The tangy marinade is rich in anti-inflammatory spices and makes a delicious dressing to serve over the cooked fish. Accompany with a simple salad or steamed leafy greens and if wished baked sweet potato
Difficulty – Easy
Time – 15 minutes preparation plus marinating time, 5 minutes cooking
Serves – 2
What’s good about it?
Mackerel is an excellent protein source and packed with omega 3 anti-inflammatory fats. You could swap the mackerel for other fish like sardines and salmon fillets if wished.
- Place the mackerel fillets into a medium-sized glass bowl. Mix all the marinade ingredients together and spoon half over the fish. Marinate for 30 minutes.
- Place the remaining marinade in a bowl with the red pepper, capers, parsley, preserved lemon and spring onion.
- Preheat the grill to moderately hot. Place on a lined baking tray. Grill for 5 minutes until cooked through.
- Place the mackerel on plates and pour over the dressing to serve. Scatter over a few pine nuts if wished.
Did you Know?
Use this marinade for chicken breasts or chunks of firm tofu.
2 mackerel fillets, skin on
1 roasted red pepper (from a jar), chopped
1tbsp capers, rinsed
handful of parsley, chopped
1 preserved lemon, rind only finely chopped
2 spring onions, finely chopped
15g toasted pine nuts, optional
Marinade and dressing
5tbsp olive oil
3tbsp red wine vinegar
2tbsp sweet smoked paprika
2tsp ground cumin
4 garlic clove, crushed
sea salt and black pepper