Mackerel with orange & harissa glaze
The distinct taste of this oily-textured fish works brilliantly with Asian flavours, including garlic, spices, ginger and soy sauce.
4 x 75g Mackerel fillets skin on
2 tbsp plain flour
½ tsp smoked paprika
2 tbsp extra-virgin olive oil
1 small orange, grated zest and juice
1-2 tsp harissa paste (to taste, as brands vary)
50g pine nuts, toasted
small bunch coriander, very roughly chopped
- Roll the mackerel fillets in the flour sifted with smoked paprika and seasoning. Shake off excess flour and set the fish aside in a single layer.
- Put 1 tbsp of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together. Heat a frying pan with remaining olive oil until very hot. Fry the fish fillets for 5 mins, first on the skin side, then on the flesh side.
- When the fish is nearly cooked – it should look firm – pour over the orange and harissa glaze, bring to the boil and allow the liquid to bubble until sticky. Sprinkle over the pine nuts and coriander.