Harissa-spiced mackerel with cumin potato hash recipe

Method

• How to Make Harissa-spiced Mackerel with Cumin Potato Hash
• Peel and cube the 450g floury potatoes, rinse until water runs clear.
• Place potatoes in a pot of salted cold water, bring to a simmer and cook until just fork-tender, about 8-10 minutes.
• While potatoes cook, finely slice the small onion and crush the garlic cloves.
• Slice the spring onions, set aside for later use.
• Pat mackerel fillets dry with paper towels, check for pin bones and remove if necessary.
• Once tender, drain potatoes well and allow excess moisture to steam off.
• In a frying pan, heat 1.5 tablespoons olive oil and a knob of butter over medium heat.
• Add the onions, sauté until translucent, then add crushed garlic and 1 teaspoon cumin, cook until fragrant (1 minute).
• Add the drained potato cubes to the pan, increase heat and toss to coat in aromatics.
• Let potatoes cook undisturbed for 2–3 minutes to develop a golden crust, then gently stir. Repeat for even browning.
• Stir in sliced spring onions, cook briefly until just softened, season hash to taste with salt and pepper.
• Meanwhile, brush mackerel fillets (skin side up) with 2 teaspoons harissa paste, season lightly with salt.
• Heat remaining olive oil in a non-stick skillet over medium-high.
• Place mackerel fillets skin-side down in hot pan, press lightly to ensure even crisping, cook 2–3 minutes.
• Flip fillets carefully, cook another 1–2 minutes until just cooked through.
• Plate a generous scoop of cumin potato hash in the center of each plate.
• Top with a harissa-spiced mackerel fillet, skin-side up for presentation.
• Finish with chopped parsley, garnish plates with lemon wedges.
• Serve immediately, inviting diners to squeeze lemon juice over fish at the table.