Mackerel baked with courgettes and harissa

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May 9, 2013 by dgarnett2013

Mackerel baked with courgettes and harissa: Master It by Rory O’Connell

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Serves 4. Great served with boiled new potatoes and a green salad.

  • 4 tsps harissa
  • 4 tabs olive oil
  • 4 small courgettes (no longer than 12cm long)
  • 8 mackerel fillts
  • Maldon salt and freshly ground black pepper
  • 4 tsps coriander leaves
  • 4 tsps small mint leaves

 

Harissa Mayonnaise:

  • 2 tabs mayonnaise
  • 1 tsp harissa
  • Maldon salt and freshly ground black pepper

 

To serve: 

  • lemon wedges
  • drizzle of olive oil

 

Preheat the oven to 230 degrees C.

Place the harissa and olive oil in a large bowl and mix well.

Slice the courgettes, at an angle if you wish, into 3mm thick slices and add to the harissa oil with the mackerel fillets. Toss gently with your fingers to coat the fish and vegetables completely. Add a good pinch of salt and pepper and toss again.

Line a flat oven tray with a sheet of baking parchment and place the mackerel and courgettes on it in a single layer.

mackerel1

Bake in the preheated oven for about 8 minutes, until the mackerel and courgettes are just cooked. The fish and vegetables should be well coloured.

While the fish is cooking, mix together the mayonnaise and harsissa. Taste and correct the seasoning.

Serve the fish immediately it is cooked, sprinkled with the fresh coriander and mint leaves, with lemon wedges and a drizzle of olive oil.

Pass the harissa mayonnaise separately.

Eaten with a green salad, new potatoes and spring flowers.

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