Ingredients
8 mackerel fillets with the bones removed
2 tbsp of harissa paste
2 tbsp olive oil
1 tsp sea salt
2 red onions
2 lemons
Cherry tomatoes
2 tbsp extra virgin olive oil
1 handful of fresh flat leaf parsley
1 handful of fresh mint
Baby spinach leaves
Method
Place the harissa paste and olive oil into a freezer bag, using your hands on the outside of the bag mix together to create a loose dressing.
Using a Sharp knife cut small slices into the skin to create openings to allow the marinade into the fish.
Add the mackerel fillets into the bag and carefully move them around to ensure the fish is coated in the marinade.
Fish the fish into the fridge for 1 hour to maximise the flavour.
To make the salad, slice the red onions as thinly as possible and place in a mixing bowl.
Cut the lemons in half and squeeze the juice out over the onions, this will lightly pickle them and create a nice tang to cut through the fish at the end.
Cut the cherry tomatoes in half and add to the pickling onions
Pour over the extra virgin olive oil and mix together before adding the chopped parsley, mint and pickled baby spinach leaves.
At this point don’t mix the salad together as the acidity of the onions wilts the spinach, so just leave it while you cook the fish then mix together and serve with the fish.
Preheat a non stick grill pan.
To cook the fish, remove the fillets from the bag and brush off a little of the marinade on the skin side.
When the grill is hot place the fish skin side down and cook the fish for 3 minutes on each side
Mix the salad together and place on a serving plate or board and top with the cooked mackerel.
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