0
0 ITEM(S) - £0.00 GO

Menu

    • Harissa-spiced mackerel with cumin potato hash recipe

    Mark Sharron
    Easy
    30 Minutes
    2
    Amount Per Serving: Calories 705kcal; Total fat 45g; Sugar 4g; Salt 0.4g; Protein 20g
    This harissa-spiced mackerel with a gently spiced potato hash is perfect for two. This dish is easy to make and also comforting and tasty. Try it now!
    1 rating
    layout 0 comment

    Ingredients

    • 450g floury potatoes, sliced into cubes
    • butter
    • 3 tablespoons olive oil
    • 1 small onion, finely sliced
    • 2 garlic cloves, crushed
    • 1 teaspoon cumin
    • 1 bunch spring onions, sliced
    • 2 fresh mackerel fillets, skin on
    • 2 teaspoons harissa paste
    • chopped parsley
    • lemon wedges

    Method

    • Put the potatoes into a medium saucepan and cover with salted water.

    • Bring to the boil, then turn down to a gentle simmer and cook for 10-15 minutes, until the potatoes are tender.

    • While the potatoes are cooking, heat the butter and oil in a pan.

    • Add the onion and garlic and sauté for a couple of minutes until soft.

    • Stir in the cumin and cook for a further minute.

    • Drain the potatoes and stir them into the onion mixture.

    • Season well. Add the spring onions, stir and cook for a couple more minutes until the onions are soft.

    • Meanwhile, preheat the pan.

    • Brush the mackerel fillets with harissa paste and pan-fry them skin-side for 3 to 4 minutes. Then turn the fish and cook the other side for 30 seconds more, until cooked through.

    • Place the chopped parsley over the potato mixture, top with the fish.

    • Serving Suggestions: Serve with lemon wedges. This recipe goes well with seeded flatbreads.

    X