INGREDIENTS
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
Recipe continues
METHOD
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.