• 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


  • Spread the harissa paste on the flesh side of the mackerel fillets and set aside.
  • In a bowl whisk together the harissa paste, olive oil, balsamic vinegar and then toss in the carrot, spring onion and mint until combined.
  • Place a non stick frying pan over a high heat and drizzle with a little olive oil if needed.
  • 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.
  • When you turn the mackerel squeeze the juice of half a lemon over the fish.
  • Serve the fish alongside the carrot salad and dig in!