Moroccan-style mackerel

Name: Moroccan-style mackerel | Asda Good Living
Total time: 45 min
Yield: 4
Cuisine: Moroccan
Ingredients: 4 whole mackerel, (about 225g each), heads can be removed by the fishmonger in store; 1 sachet Asda Moroccan-Style Seasoning; 2 tbsp lemon juice; 250g vine-ripened cherry tomatoes; 2 tbsp olive oil; 1 small red onion, chopped; 1 pointed sweet red pepper, sliced; 150g Asda Frozen Broad Beans; 275ml vegetable stock, (made with ½ stock cube); 225g couscous; 100g dried apricots, cut into small pieces; 2 tbsp flat-leaf parsley, chopped

Impress your friends with this flavourful, delicately spiced fish that's easy to make

By Asda Good Living,21st September 2015

(3 votes)

Cook: 45 Mins

Serves: 4

Price: £2.28 per serving

Nutritional Information

Each 555g serving contains

Energy
3152kj
753kcal

38%

Fat
34.1g

High
49%

Saturates
8g

High
40%

Sugars
18.2g

Low
20%

Salt
1.5g

Low
26%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
568kj/136kcal

Ingredients

4 whole mackerel, (about 225g each), heads can be removed by the fishmonger in store

1 sachet Asda Moroccan-Style Seasoning

2 tbsp lemon juice

250g vine-ripened cherry tomatoes

2 tbsp olive oil

1 small red onion, chopped

1 pointed sweet red pepper, sliced

150g Asda Frozen Broad Beans

275ml vegetable stock, (made with ½ stock cube)

225g couscous

100g dried apricots, cut into small pieces

2 tbsp flat-leaf parsley, chopped

Method

Pre-heat the oven to 190C/170C Fan/Gas 5. Cut the heads off the mackerel by making a cut on one side behind the gills, through to the backbone. Cut the other side in the same way. Cut through the bone and discard the head. Remove the fins using kitchen scissors. Rinse the fish under cold water, inside and out, and pat dry using kitchen paper.

Using a small sharp knife, make diagonal cuts in the flesh on both sides of the fish. In a bowl, mix the Moroccan-style seasoning with the lemon juice to make a paste. Set half aside and, using a teaspoon, carefully press the rest into the cuts in the mackerel.

Put the sliced fish in an ovenproof dish and bake in the oven for 25 minutes. Put the cherry tomatoes on a baking tray and cook on a different shelf for the last 10 minutes. Heat the oil in a pan and cook the onion until soft. Add the pepper and cook for another 2 minutes, then stir in the reserved seasoning.

Add the broad beans and stock, then heat until boiling. Cover and simmer for 5 minutes. Add the couscous and apricots, and heat until simmering. Remove from the heat, cover the pan and set aside for 10 minutes.

Fluff up the couscous mixture with a fork and stir in the parsley. Serve with the fish.