Roasted Mackerel with North African Spices

An aromatic spice paste adds a delicious fragrance to roast mackerel in Mitch Tonks's tasty fish dish
By Mitch Tonks
Roasted Mackerel with North African Spices
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 1 tbsp cumin seeds
  • 1 tsp coriander seeds
  • 2 mackerel, cleaned
  • 1 large bunch of coriander, roughly chopped
  • 1 large bunch of parsley, roughly chopped
  • 6 large clove garlic, peeled
  • 1 tbsp paprika
  • cayenne pepper
  • juice of 2 lemons
  • 30 ml olive oil
  • squeeze of limes, to serve
  • green salad, with plenty of red onion to serve


1. In a small frying pan, dry-fry the cumin and coriander seeds, stirring often, until fragrant.

2. Cool the dry-fried spices, then grind finely in a pestle and mortar or spice grinder.

3. Preheat the oven to 200°C/gas 6.

4. Place the coriander, parsley, garlic, finely ground cumin and coriander, paprika, cayenne, lemon juice and olive oil in a food processor.

5. Blend together into a paste.

6. With a sharp knife, cut 2-3 slashes down the side of each mackerel.

7. Rub the spice paste into the slashes, making sure it gets right inside the mackerel.

8. Place the mackerel in a roasting tray and roast for 8-10 minutes.

9. Serve with a good squeeze of lime and a green salad with plenty of sliced red onion in it.

Rate This Recipe