Harissa-spiced mackerel with cumin potato hash recipe

30 Minutes
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!
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  • 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


  • 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.

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