Charmoula mackerel, from The Eagle Cookbook

This recipe is by Samuel and Samantha Clark from The Eagle Cookbook, published by Absolute Press. Charmoula is a classic Moroccan spice mix which is widely used to flavour meat, fish and vegetables.

INGREDIENTS
(Serves 4)

4 mackerel, cleaned and filleted

For the charmoula

• 2 garlic cloves
• 2 tsp cumin seeds, freshly ground
• Juice of 1 lemon
• 1/2 tbs red wine vinegar
• 3/4 tsp sweet paprika
• 8 tbs roughly chopped coriander
• 2 tbs extra virgin olive oil
• 1 tbs olive oil (for frying)Black pepper
• Lemon wedges to garnish

METHOD

Pound the garlic with 1 level teaspoon of salt until a smooth paste is formed, then add the cumin followed by the lemon juice, vinegar, paprika, coriander, olive oil and pepper.

Place the mackerel on a baking tray and slash them half a dozen times on each side. Rub two-thirds of the charmoula mixture all over the fish. The remaining third can be kept in the fridge for up to a week. Cover the fish with cling film and allow it to marinate in the fridge for between 20 minutes and 2 hours.

The mackerel can be roasted, pan fried or grilled. To roast preheat the oven to 220°C/gas mark 7 and cook for 8 minutes; alternatively pan fry in olive oil in a large non-stick frying pan over a medium heat for 3-4 minutes on each side; or preheat the grill to medium and cook for 3-4 minutes on each side.

Serve the fish immediately with seasonal vegetables or salad and lemon wedges.