Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Spicy roasted mackerel — North Africa.
Equipment: Roasting tray
Measures and names
Ingredients
- 4 mackerel fillets
- 2 tbsp harissa paste
- 1 tbsp olive oil
- Juice of ½ lemon
- 1 garlic clove, crushed
- 200 g cherry tomatoes
- Parsley, to serve
- Salad, to serve
Method
- Heat the oven to 200°C (fan 180°C). Mix the harissa, oil, lemon juice and garlic — harissa heat varies, so taste it first.
- Coat the mackerel fillets in the paste and lay them skin-side up on a tray with the cherry tomatoes.
- Roast for 10–12 minutes, until the fish flakes and the tomatoes have burst.
- Taste the tray juices — harissa is usually salty, so season lightly if at all.
- Scatter with parsley and serve with a crisp salad.
Swaps and tips
Oily mackerel takes bold spice beautifully. Harissa heat varies, so adjust to taste.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 36 g | 6 g | 2 g | 40 g | 540 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
