Spices, fennel and garlic add flavour to whole mackerel in this recipe for a Moroccan-inspired dish.
Preheat oven to 180C/350F/gas mark 4.
Make 3 diagonal incisions along both sides of the mackerel.
Pound the ingredients for the filling in a pestle and mortar and fill the incisions. Brush with a little olive oil and place on a hot griddle pan, sear for two minutes on each side.
Place in oven and cook for about 5 minutes or until the mackerel is cooked through.
For the cous-cous:
Place cous-cous in a bowl, add the butter and an equal volume of boiling water; cover with cling film and steam for 2 minutes. Fluff with a fork, add the remaining ingredients and season to taste.
For the chermoula:
Place the garlic, herbs and spices in a blender and slowly add the olive oil until you achieve a sauce like consistency. Season to taste.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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