North African Chermoula Marinade Recipes

CHERMOULA-MARINATED MACKEREL

Chermoula-marinated mackerel image

Chermoula is a North African marinade, used to flavour fish. The recipe varies, but this one contains paprika, making in Moroccan

Provided by Maria Elia

Time 40m

Number Of Ingredients 17

Ingredients

2 whole mackerel , scaled, gutted and cleaned
olive oil , for brushing
lemon wedges, to serve
1 garlic clove , roughly chopped
2 tsp fennel seeds
½ tsp ground ginger
½ tsp ground cinnamon
¼ tsp saffron
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

Steps:

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.

Nutrition Facts : Calories 698 calories, Fat 58 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Protein 40 grams protein, Sodium 0.36 milligram of sodium

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