Mackerel with Harissa, Beetroot, Orange and Preserved Lemon
Recipe type: Medium
Prep time: 
Cook time: 
Total time: 

Serves: 2

This is adapted from the Ottolenghi book “Jerusalem”. I’ve added some preserved lemons, which give the dressing a real sharp flavour.
  • 2 large mackerel fillets
  • ½ tbsp harissa paste
  • ½ tsp cumin powder
  • 1 medium beetroot
  • 1 medium orange
  • 1 small lemon
  • ½ preserved lemon, finely diced
  • ½ red onion, finely diced
  • 1 tbsp parsley, chopped
  • ½ tsp coriander seeds, toasted
  • ½ tsp cumin seeds, toasted
  • ½ tsp paprika (not smoked)
  • 1tbsp olive oil
  • salt and pepper

  1. Mix the cumin powder with the harissa paste.
  2. Wash and dry the mackerel and cover on both sides with the harissa mix.
  3. Cook the beetroot, then peel and chop in a small dice. This will take 30 mins for a small – medium size or up to an hour for a larger one.
  4. Peel the orange and ½ lemon, removing all the white skin and chop in a small dice
  5. Mix together and add the onion, preserved lemon and parsley
  6. Crush the coriander and cumin seeds, and add juice of half a lemon and the paprika. Add to the beetroot mix and season to taste.
  7. To cook the mackerel, put some olive oil in a pan on a medium heat. Once hot, place the mackerel fillets skin side down and press down in the middle for 10 seconds to stop the fish curling. Leave for about 2-3 minutes until the skin is coloured. Quickly turn over and cook for a further 1-2 minutes.
  8. To serve, place some of the beetroot mix on a plate and place the mackerel on top.


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