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Harissa-spiced mackerel with cumin potato hash recipe

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This delicious, harissa-spiced mackerel with gently spiced potato hash is the perfect meal for two. Simple to prepare and comforting and tasty to eat. See method

Serves 2
Takes 30 mins
705 calories / serving

Ingredients

450g (15oz) floury potatoes, cubed
generous knob of butter
2-3 tbsp olive oil
1 small onion, finely sliced
2 garlic cloves, crushed
1 tsp cumin
1 bunch spring onions, sliced
2 fresh mackerel fillets, skin on
2 tsp harissa paste
handful parsley, chopped
lemon wedges, to serve

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
2935kj
705kcal 35%
Fat
45g 65%
Saturates
11g 54%
Sugars
4g 4%
Salt
0.4g 7%

of the reference intake
Carbohydrate 42.1g Protein 34.3g Fibre 5.4g

Method

Put the potatoes in a pan of salted water and bring to the boil. Simmer for 5-10 minutes, or until tender. Drain, return to the pan and leave to dry. Shake the pan to fluff up the potatoes.
Heat the butter and 2 tbsp of the oil in a pan over a medium heat. Gently cook the onion for 5 minutes, until softened, adding the garlic and cumin for the last 30 seconds. Tip in the potatoes, increase the heat and cook for 5 minutes, turning, until lightly golden. Add the spring onions and cook for 5 minutes more; season well.
Meanwhile, score the skin of each mackerel fillet. Turn them over and rub 1 tsp of harissa into the flesh of each one (avoid getting any on the skin or it will catch during cooking). Heat the remaining oil in a pan. Cook the fish, skin-side down, for 3-4 minutes, then turn and cook for 30 seconds more or until cooked through.
Scatter the parsley over the potato mixture and divide between plates. Top with the fish. Serve with lemon wedges.

Tip: This recipe requires filleted fresh mackerel and so if you are purchasing this over the counter please remember to ask your fishmonger to fillet it for you.

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