Roasted mackerel with North African spices

Method

1. In a small frying pan, dry-fry the cumin and coriander seeds, stirring often, until fragrant.

2. Cool the dry-fried spices, then grind finely in a pestle and mortar or spice grinder.

3. Preheat the oven to 200°C/gas 6.

4. Place the coriander, parsley, garlic, finely ground cumin and coriander, paprika, cayenne, lemon juice and olive oil in a food processor.

5. Blend together into a paste.

6. With a sharp knife, cut 2-3 slashes down the side of each mackerel.

7. Rub the spice paste into the slashes, making sure it gets right inside the mackerel.

8. Place the mackerel in a roasting tray and roast for 8-10 minutes.

9. Serve with a good squeeze of lime and a green salad with plenty of sliced red onion in it.

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Ingredients

1 tbsp Cumin seeds
1 tsp Coriander seeds
2 Mackerel, cleaned
1 large bunch of Coriander, roughly chopped
1 large bunch of Parsley, roughly chopped
6 large garlic clove, peeled
1 tbsp ground paprika
a good pinch of cayenne
juice of 2 Lemons
30ml Olive oil
squeeze of lime, to serve
green salad with plenty of red onion, to serve

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