Serves 2
40 min
Chermoula-Marinated Mackerel
Recipe GLPR092793b5384436
Whole mackerel infused with a fragrant spice paste, then seared and baked until tender. Served with a vibrant cilantro-herb chermoula sauce that brings brightness and North African warmth to this Mediterranean seafood main course.
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Ingredients
2 whole mackerel, scaled, gutted and cleaned
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
Olive oil, for brushing the mackerel
2 garlic cloves, minced
1 tsp ground cumin
½ tsp paprika
Pinch of chilli powder
2 tbsp fresh lemon juice
50g fresh coriander, roughly chopped
3 tbsp light olive oil
Sea salt, to taste
Lemon wedges, for serving
Directions
Using a pestle and mortar, pound together the single chopped garlic clove, fennel seeds, ground ginger, ground cinnamon, saffron, and red chilli until you have a coarse, fragrant paste. Make 3 diagonal incisions along each side of both mackerel, cutting just deep enough to create pockets. Stuff the spice paste evenly into these incisions on both sides. Place the mackerel on a plate, cover loosely, and refrigerate for up to 2 hours to allow the flavors to infuse.
Preheat your oven to 180°C (160°C fan/gas mark 4). In a blender, combine the minced garlic cloves, ground cumin, paprika, chilli powder, fresh lemon juice, chopped coriander, and a pinch of sea salt. Blend on low speed while slowly drizzling in the light olive oil until the chermoula reaches a smooth, sauce-like consistency. Set aside.
Pat the marinated mackerel dry with paper towels. Lightly brush both sides with olive oil. Heat a griddle or large frying pan over medium-high heat until hot. Carefully place the mackerel on the hot surface and sear for 2 minutes on each side until golden and slightly charred. Using a fish spatula, gently transfer the seared mackerel to an oven tray.
Place the tray in the preheated oven and bake for approximately 10 minutes, until the mackerel flesh is opaque and flakes easily when tested with a fork at the thickest part—the internal temperature should reach 145°F (63°C). Transfer to serving plates, drizzle with some of the chermoula sauce, and serve with lemon wedges and the remaining chermoula on the side.
