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Chermoula-roasted mackerel with chickpea salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Vibrant pumpkin and chickpea salad perfectly complement spicy Spanish mackerel in this elegant meal.
Ingredients:
  • 125ml (1/2 cup) olive oil
  • 42.00 gm fresh lemon juice
  • 40.00 ml chopped fresh coriander
  • 40.00 ml chopped fresh continental parsley
  • 2.50 gm ground cumin
  • 2.50 gm paprika
  • 2 garlic cloves, crushed
  • 4 (about 150g each) Spanish mackerel fillets, skinned
  • 350g Jap pumpkin, peeled, deseeded, cut into 2cm pieces
  • Salt & freshly ground black pepper
  • 1 300g can chickpeas, rinsed, drained
  • 50g baby spinach leaves, trimmed
Instructions:
  • Preheat the oven to a toasty 220°C and prepare a baking tray with non-stick baking paper.
  • Combine 60ml (1/4 cup) oil, lemon juice, coriander, parsley, cumin, paprika, and half of the garlic in a shallow dish. Add mackerel, coat well in the marinade, cover, and refrigerate until needed.
  • In a bowl, combine the pumpkin with 1 tablespoon of oil, season with salt and pepper, and mix well. Transfer the pumpkin to a non-stick baking dish. Roast in a preheated oven for 6 minutes. Drain the mackerel and place it on a lined tray. Roast in the oven alongside the pumpkin for 6-8 minutes, or until the mackerel flakes easily with a fork and the pumpkin is tender and golden.
  • Combine the pumpkin with chickpeas, spinach, remaining garlic, and oil in a large bowl. Season generously with salt and pepper, then gently toss everything together.
  • Plate the chickpea salad and generously layer with mackerel. Serve promptly to enjoy at its freshest.

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