Moroccan-spiced mackerel with tomato and onion relish
Author: Jack Catherall
Serves: 2
Ingredients
- For the tomato and onion relish:
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 2 tsp ground cinnamon
- 1 tbsp vegetable oil
- 5 peeled plum tomatoes, chopped
- 2 medium onions, chopped
- 3 tbsp light brown sugar
- 1 tbsp black onion seeds
- 1 tsp chilli flakes
- For the mackerel:
- 400g natural yoghurt
- 15g ras el hanout spice mix
- 2 cloves garlic, minced
- salt
- 4 large fillets mackerel (180g-200g per fillet)
- vegetable oil
- fresh coriander
Method
- For the relish: Toast the spices in vegetable oil for 30 secs on a light heat. Add tomatoes, onions and sugar and keep on a light heat while the tomatoes and onions break down and start slowly caramelising.
- Cook until most of the liquid has evaporated, take off the heat, add the onion seeds, set aside to cool then chill.
- For the mackerel: Pour the yoghurt into a mixing bowl, add the ras el hanout and the garlic.
- Mix well with 1 tsp salt. Take the mackerel fillets and lightly score the skin with a sharp knife.
- Place on a tray, spoon yoghurt mix onto both sides and set aside to marinate for 15 mins.
- Heat a large non-stick pan to a medium temperature, add a splash of oil and carefully place mackerel into it, skin side down. If the fish curls up, lightly press it, turn the heat down and wait for it to relax.
- Flip the fish, remove the pan from the heat and leave the fish to rest in the pan.
- Serve with tomato and onion relish and fresh coriander.
