Harissa Mackerel with carrot, mint and spring onion salad

A quick and nutritious light meal.


  • 2 mackerel fillets
  • 2 tblsp harissa paste
  • juice of half a lemon
  • for the salad
  • 2 carrots peeled & grated
  • 2 spring onions, finely sliced
  • a few sprigs of fresh mint, finely chopped
  • 1 tsp harissa paste
  • 2 tblsp extra virgin olive oil
  • juice of half a lemon
  • salt and pepper


  1. Spread the harissa paste on the flesh side of the mackerel fillets and set aside.
  2. In a bowl whisk together the harissa paste, olive oil, balsamic vinegar and then toss in the carrot, spring onion and mint until combined.
  3. Place a non stick frying pan over a high heat and drizzle with a little olive oil if needed.
  4. Place the fish fillets skin side down and fry for two minutes and then turn over and fry for a further two minutes or until cooked through.
  5. When you turn the mackerel squeeze the juice of half a lemon over the fish.
  6. Serve the fish alongside the carrot salad and dig in!



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