Moroccan-spiced mackerel with tomato and onion relish

Moroccan-spiced mackerel with tomato and onion relish
Serves: 2
  • 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
  1. 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.
  2. Cook until most of the liquid has evaporated, take off the heat, add the onion seeds, set aside to cool then chill.
  3. For the mackerel: Pour the yoghurt into a mixing bowl, add the ras el hanout and the garlic.
  4. Mix well with 1 tsp salt. Take the mackerel fillets and lightly score the skin with a sharp knife.
  5. Place on a tray, spoon yoghurt mix onto both sides and set aside to marinate for 15 mins.
  6. 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.
  7. Flip the fish, remove the pan from the heat and leave the fish to rest in the pan.
  8. Serve with tomato and onion relish and fresh coriander.
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