Moroccan Spiced Mackerel and Herb Salad with Charred Lemon
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Ingredients
- 8 mackerel fillets
- 1 tsp ground cumin
- 1 tsp paprika
- 2 lemon, cut into wedges
- 4 tomatoes, quartered
- 4 tbsp flat-leaf parsley, chopped
- 2 tbsp fresh mint leaves
- 1 red onion, finely sliced
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 550 kcal
- Protein
- 34 g
- Carbohydrate
- 8.1 g
- of which sugars
- 6.2 g
- Fat
- 41.5 g
- of which saturates
- 7.6 g
- Fibre
- 4.7 g
- Salt
- 0.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the mackerel fillets with the ground cumin, paprika and 1 tablespoon of the olive oil.
- 2
Heat a griddle pan to high and cook the mackerel for 3-4 minutes each side, until the skin is crisp and the flesh flakes easily. Griddle the lemon wedges alongside for 2 minutes until charred.
- 3
Toss the tomatoes, parsley, mint and red onion with the remaining olive oil.
- 4
Divide the herb salad between plates, top with the mackerel and serve with the charred lemon wedges.
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