The fish needs time to marinate but is simple to make and tastes great. The couscous is a perfect foil for the oily mackerel.
Ingredients
4 mackerel fillets, pin-boned and skin removed 3 tbsp extra virgin olive oil 1½ tbsp lemonjuice zest of 1 lemon 1 tsp chopped fresh lemon thyme leaves 1 tsp coarse sea salt freshly ground black pepper
Couscous
200g couscous a large pinch of ground turmeric a large pinch of ground coriander a large pinch of ground cumin a large pinch of ground ginger 3 or 4 dried apricots, diced 2 tsp sultanas 2 tsp raisins 2 tbsp olive oil ½ tsp salt finely grated zest of 2 lemons and juice of 1 250ml boiling water 1 tbsp chopped mint
Method
1. First prepare the couscous. Put all the ingredients, except the mint and lemon juice, in a bowl and add the boiling water. Cover the bowl with clingfilm and leave the mixture to stand for 15 minutes. Remove the clingfilm, fluff up the couscous with a fork, then add the mint and lemon juice.
2. Place the fish fillets in a shallow dish. Mix the oil, lemon juice and zest with the thyme and seasoning, add this to the fish and leave to marinate for 3 hours. Remove the fish fillets from the marinade and place them in a non-stick roasting tin. Preheat the grill and cook the fillets for 2 or 3 minutes on each side. Serve with the couscous.
Taken from ‘Easy’ by Tom Aikens (Ebury Press) £25 hbk
