Mackerel with Orange and Harissa Glaze

Name: Mackerel with Orange and Harissa Glaze
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Tunisian & Sahel
Ingredients: 300 g filleted mackerel; 2 tbsp plain flour; 0.5 tsp smoked paprika; 2 tbsp extra virgin olive oil; 1 small orange; 1 tsp harissa; 50 g pine nuts; 1 bunch coriander

Filleted mackerel, orange and pine nuts simmered on the stove and spiced with harissa and smoked paprika for a Tunisian dish.

15 min · Serves 2 · Easy

Ingredients

300 gfilleted mackerel, skin on (10oz.)
2 tbspplain flour
0.5 tspsmoked paprika
2 tbspextra virgin olive oil
1 small orange, juice and zest of, grated
1–2 tspharissa, to taste, as brands vary
50 gpine nuts, toasted (2 oz.)
1 bunchcoriander, very roughly chopped

Method

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Time: Prep 5 min · Cook 10 min · 15 min total
Difficulty: easy

1
Sift flour with smoked paprika and seasoning. Roll the mackerel fillets in the sifted flour mixture. Shake off excess flour and set the fish aside in a single layer.
2
To make the glaze; put 1 tablespoon of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together.
3
Heat remaining olive oil in a frying pan with until very hot. Fry the fish fillets for 5 minutes on the skin side, then on the flesh side.
5 min
4
When the fish is nearly cooked (it should look firm), pour over the orange and harissa glaze; bring to the boil and allow the liquid to bubble until sticky.
5
Sprinkle over the pine nuts and coriander.