Mackerel with orange & harissa glaze

The mackerel season is now at its top in the North Sea after the fish has been foraging around Iceland in the summer getting fat and beautiful. Therefor we suggest a nice meal of mackerel in the shady evenings of the autumn. It is a healthy fish with a lot of omega3 and a delicious one.  The recipe comes from the website bbcgoodfoodcom


2 x 300g/10oz mackerel, filleted and skin on or 4 x 75g/3oz 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 nut, 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.

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