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Main course · Moroccan

Chermoula Mackerel Traybake with New Potatoes

40 min Serves 4 ~585 kcal/serving ~£9.20 (£2.30/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 8 mackerel fillets
  • 600 g new potatoes, halved
  • 3 garlic cloves
  • 4 tbsp fresh coriander, chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 lemon, juiced
  • 3 tbsp olive oil

Nutrition (per serving)

Calories
585 kcal
Protein
35 g
Carbohydrate
24.2 g
of which sugars
2.7 g
Fat
38.2 g
of which saturates
7.2 g
Fibre
3.8 g
Salt
0.60 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Parboil the new potatoes for 10 minutes, then drain and toss with 1 tablespoon of the olive oil on a large baking tray and roast for 15 minutes.

  2. 2

    Mix the garlic, half the coriander, the ground cumin, paprika, lemon juice and remaining olive oil to make the chermoula.

  3. 3

    Rub the chermoula over the mackerel fillets and lay them skin-side up among the potatoes.

  4. 4

    Roast for a further 10-12 minutes, until the mackerel is cooked through and flakes easily.

  5. 5

    Scatter with the remaining coriander and serve straight from the tray.

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