Saturday, 20 February 2010
Roasted Mackerel with North African Spices [#221]
Hayman's fishmonger in Oxford's Covered Market had beautiful, ultra-fresh mackerel, so rare to find away from the coast. So, we had to do this superb recipe from Mitch Tonks. The North African Spices are actually something called Chermoula, a vivid green, slushy rub made up from masses of fresh coriander, parsley and mint, blitzed in a processor with olive oil, lemon juice, garlic, paprika, chilli, ground coriander and cumin. This is spooned over, and rubbed into, whole mackerel, that has been slashed a couple of times, and left to marinate for an hour or so. Then, roast the fish on a foil-covered baking sheet in a really hot oven (220C) for 12 minutes or so and serve with more lemon for squeezing over. I accompanied it with saffron rice mixed with roasted peppers, onions and aubergines. Really great dish, and fantastic, I imagine, for the barbie in the summer.