A quick and nutritious light meal.
Ingredients
- 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
Method
- 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!
