Spiced mackerel fillets with shallot and lemon chickpeas
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 3 shallots
- 2 lemons
- 4 fillets mackerel
- olive oil
- 1/2 tsp harissa
- 1 tsp ground cumin
- 200g tin chickpeasdrained
- a small bunch corianderchopped
- a small bunch mintchopped
Nutrition: per serving
- kcal481
- fat31.1g
- saturates5.8g
- carbs13.5g
- fibre4.8g
- protein34.4g
- salt0.6g
Method
step 1
Peel and finely slice the shallots. Put them in a dish, squeeze over one of the lemons. Zest the remaining lemon into a bowl and then slice the pith off all over and cut the lemon segments out of the pith into the same bowl.
step 2
Oil the skin-side of each mackerel fillet and lay them on a baking sheet. Mix the harissa and cumin with a little oil and brush this over the flesh-side, season with some salt. Heat a grill to high and grill the fillets until they start to blister, about 2-3 minutes.
step 3
Drain the shallots and mix with the chickpeas, lemon zest and segments, herbs and a little olive oil. Serve 2 mackerel fillets per person with some of the chickpeas.
