Chermoula-marinated mackerel

• whole mackerel↗2

  scaled, gutted and cleaned

• olive oil↗

  for brushing

• lemon↗

  wedges, to serve

• garlic clove↗1

  roughly chopped

• fennel seeds2 tsp tsp
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• ¼ tsp saffron
• red chilli↗1

  roughly chopped, seeds in or out - up to you

• olive oil↗1 tbsp tbsp
• garlic cloves↗2
• ground cumin↗1 tsp tsp
• ½ tsp paprika
• pinch chilli powder↗
• lemon juice↗2 tbsp tbsp
• coriander50g

  roughly chopped

• light olive oil↗3 tbsp

Step-by-step instructions

1. 1

   Pound the ingredients for the filling together using a pestle and mortar. Make 3 diagonal incisions along both sides of each mackerel, then push in the filling. Chill for up to 2 hrs before cooking.

2. 2

   Heat oven to 180C/160C fan/gas 4. For the chermoula, place the garlic, spices, lemon juice, coriander and a pinch of sea salt into a blender. Slowly drizzle in the olive oil, blending.

3. 3

   Brush the mackerel with a little olive oil on both sides, then place on a hot griddle or frying pan and sear for 2 mins on each side. Carefully transfer to an oven tray and bake for about 10 mins, or until the mackerel is cooked through. Drizzle with some of the chermoula and serve with the Carrot, olive & lemon couscous (recipe, below), lemon wedges and the remaining chermoula on the side.