Mackerel with potato, olive & preserved lemon salad

Mackerel with potato, olive & preserved lemon salad

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
500g mackerel fillets
2 tablespoons olive oil, for frying

Lemon Chermoula

Quantity Ingredient
garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon saffron threads
1 red chilli, deseeded and thinly sliced
1/2 teaspoon cayenne pepper
2 tablespoons flat-leaf parsley, finely chopped
2 tablespoons fresh coriander, finely chopped
sea salt
freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 lemon, juiced

Potato, olive & preserved lemon salad

Quantity Ingredient
750g potatoes, peeled, diced and boiled
150g olives
2 tablespoons capers, drained
1/2 * preserved lemons [rid:1530], thinly sliced, small
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
sea salt
freshly ground black pepper

Method

  1. To make the lemon chermoula, place the garlic, cumin, paprika, saffron, chilli, cayenne pepper, parsley and coriander in a food processor. Season with salt and pepper and blend until well combined. Add the olive oil and lemon juice and blend to a paste. Transfer the mixture to a large bowl.
  2. Add the mackerel to the chermoula and combine. Cover with cling film and refrigerate for at least 30 minutes.
  3. Meanwhile, make the potato, olive & preserved lemon salad by combining all the ingredients in a bowl. Season generously with salt and pepper.
  4. Remove the marinated mackerel from the refrigerator. Heat the olive oil in a large frying pan over medium heat, add the marinated mackerel fillets, in batches if necessary. Cook for 6–7 minutes turning the fillets once.
  5. Transfer to a platter, or individual plates, and serve with the potato, olive & preserved lemon salad.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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