Spices, fennel and garlic add flavour to whole mackerel in this recipe for a Moroccan-inspired dish.


  • 1 whole mackerel

  • For the filling

  • 2 x garlic clove

  • 4 tsp Fennel seeds

  • 1 x red chilli

  • Sea salt

  • 1 tbsp olive oil

  • For the cous-cous

  • 100g (3½ oz) cous-cous

  • 100ml water, boiling

  • 25g butter

  • 60g (2 oz) black olives

  • zest of 1 lemon, finely grated

  • 1 tbsp coriander, finely chopped

  • 1 pinch cumin

  • 1 x red chilli, finely chopped

  • 60g (2 oz) tinned chick peas, drained

  • 30g carrot, grated

  • For the chermoula

  • 1 x garlic clove

  • 1 pinch cayenne pepper

  • 1 pinch cumin

  • 1 pinch paprika

  • Juice of 1 lemon

  • 1 tbsp coriander, roughly chopped

  • 1 tbsp parsley, roughly chopped

  • Approx 200ml olive oil


  • 1.

    Preheat oven to 180C/350F/gas mark 4.

  • 2.

    Make 3 diagonal incisions along both sides of the mackerel.

  • 3.

    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.

  • 4.

    Place in oven and cook for about 5 minutes or until the mackerel is cooked through.

  • For the cous-cous:

  • 1.

    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:

  • 1.

    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 information

Nutritional analysis per serving (1 servings)

  • Energy 7009kj
  • Fat Total 545g
  • Saturated Fat 115g
  • Protein 441g
  • Carbohydrate 76g
  • Sugar 16g
  • Sodium 6915mg

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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