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.
- 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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