Harissa Mackerel

• 4 4

• Preparation time:

• Cooking time:

Ingredients

6 long red chilies
1 red capsicum
8 cloves garlic
1 tsp cumin seeds, toasted
1 tsp corianders seeds, toasted
1 tsp dried mint
¼ cup extra virgin olive oil
Juice of 1 lemon
Sea salt flakes and freshly milled black pepper
4 x 180g boneless fillets
Spanish Mackerel fillets

Method

Preheat oven to 200°C. Arrange the chillies and capsicum over a flame and cook until well-charred. Place in a bowl and cover with cling film until cool.
Remove the skins and seeds.
Combine the chillies, capsicum, garlic, spices, mint, oil and lemon juice in a blender and puré until smooth. Season with salt and pepper. Mix onto the fish pieces, then set aside for 5 minutes.
Place the fish pieces on a lined oven tray and bake for 12–14 minutes, until the fish is just firm.

Notes

PREPARATION TIME: 5 MINUTES +
5 MINUTES STANDING
COOKING TIME: 20 MINUTES