This recipe is by Samuel and Samantha Clark from http://www.caterersearch.com/Articles/2009/08/21/329311/the-eagle-cookbook-book-review.html" target="_blank" rel="noreferrer">The Eagle Cookbook, published by Absolute Press. Charmoula is a classic Moroccan spice mix which is widely used to flavour meat, fish and vegetables.
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
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.