Recipe: grilled or pan-fried mackerel fillets with parsley, mint and anchovy sauce, served with pomegranate, lime and pistachio couscous

Perfectly fresh, mackerel has a rich strong flavour that goes well with other strong flavours such as this parsley and anchovy sauce. The recipe makes a large amount of sauce so you will have some left over and it also goes well with lamb or chicken.

mack

by Closer staff |
Published on
  1. First make the sauce. Place everything but the olive oil in a food processor and whiz for 3 - 4 minutes until the herbs are finely chopped. Then add the olive oil to mix. Set aside until needed or place in a jar in the fridge. If storing for more than a few hours cover your sauce with a good layer (about half a centimetre) of olive oil. It will keep in the fridge for about a month.
  1. Place the couscous and pomegranate seeds in a bowl and mix in the olive oil and lime juice. Pour in boiling stock or water and season. Allow to sit in a warm place for 5 - 10 minutes until the liquid is absorbed. To serve, stir in the toasted pistachios and chopped herbs and season to taste.
  1. Meanwhile, place a cast iron griddle pan on a high heat - if you don’t have a griddle pan you can use a frying pan. Brush with oil (or put 2 tbsp oil in the frying pan) and allow it to get quite hot. Season the skin side of the mackerel with salt and pepper and place on the griddle skin side down. Season the other side and cook for 2 - 4 minutes until the skin is golden and crisp, turn over and cook for a further 1 - 2 minutes.
  1. Put on plates and serve immediately, drizzled with the parsley, mint and anchovy sauce and the lime and pomegranate couscous.

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