Mackerel with orange & harissa glaze

• mackerel↗2 x 300g/10oz g

  filleted and skin on or 4 x 75g/3oz mackerel fillets, skin on

• plain flour↗2 tbsp tbsp
• smoked paprika↗½ tsp tsp
• extra-virgin olive oil↗2 tbsp tbsp
• orange↗1small

  grated zest and juice

• harissa paste↗1-2 tsp tsp

  (to taste, as brands vary)

• pine nut↗50g g

  toasted

• coriandersmall bunch

  very roughly chopped

Step-by-step instructions

1. 1

   Roll the mackerel fillets in the flour sifted with smoked paprika and seasoning. Shake off excess flour and set the fish aside in a single layer.

2. 2

   Put 1 tbsp of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together. Heat a frying pan with remaining olive oil until very hot. Fry the fish fillets for 5 mins, first on the skin side, then on the flesh side.

3. 3

   When the fish is nearly cooked – it should look firm – pour over the orange and harissa glaze, bring to the boil and allow the liquid to bubble until sticky. Sprinkle over the pine nuts and coriander.