1 red chilli, roughly chopped, seeds in or out - up to you
1 tbsp olive oil
2 garlic cloves
1 tsp ground cumin
½ tsp paprika
pinch chilli powder
2 tbsp lemon juice
50g coriander, roughly chopped
3 tbsp light olive oil
Carrot, olive & lemon couscous
Place 100g couscous in a bowl with 25g
butter. Pour over 100ml boiling water,
then cover with cling film and leave to
steam for about 4 mins. Remove the
cling film and fluff the couscous with
a fork, then stir in 50g black pitted olives, zest 1 lemon, 2 tbsp chopped coriander, pinch ground cumin, 1 finely chopped red chilli, 85g drained chickpeas and 1 small grated carrot. Season to taste.
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.
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.
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.