Moroccan Spiced Mackerel with Roasted Peppers
Mackerel rubbed with cumin and coriander paste, pan-fried after pepper roasting, served with roasted peppers and mint.
- 140 g mackerel fillets
- 1 whole red pepper
- 3 g ground cumin
- 3 g ground coriander
- 18 ml olive oil
- 1 whole lemon
- 10 g fresh mint
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C.
- Step 2
Cut red pepper into strips, toss with half the olive oil.
- Step 3
Roast pepper for 15 minutes until slightly charred.
- Step 4
Mix cumin, coriander, salt, and remaining oil to make a paste.
- Step 5
Rub spice paste over mackerel fillets.
- Step 6
Pan-fry mackerel skin-side down for 3 minutes, flip for 2 minutes.
- Step 7
Serve with roasted peppers, mint leaves, and lemon wedges.
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