Chermoula marinated mackerel is a delicious dish that brings the vibrant flavors of North Africa to your table. This traditional marinade is often used to give fish its unique and tantalizing flavor. The recipe for chermoula varies by region, but in this Moroccan version, paprika takes center stage, giving it an aromatic and slightly smoky flavor. As you savor every bite of the tender and juicy mackerel, you will be transported to the colorful markets and bustling streets of Morocco. Perfectly complemented with a refreshing side salad, this Chermoula Marinated Mackerel is a culinary adventure not to be missed.
- 2 whole mackerel, scaled, gutted and cleaned
- olive oil, for brushing
- Lemon wedges for serving
- 1 garlic clove, coarsely chopped
- 2 tsp fennel seeds
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp saffron
- 1 red chili pepper, roughly chopped, with or without seeds – whatever you like
- 1 tbsp olive oil
- 2 cloves of garlic
- 1 tsp ground cumin
- ½ tsp paprika
- Pinch of chili powder
- 2 tbsp lemon juice
- 50g coriander, roughly chopped
- 3 tbsp light olive oil
Carrot, olive and lemon couscous
Place 100g couscous in a bowl with 25g
Butter. Pour 100 ml boiling water over it,
Then cover with cling film and let it rest
Steam for approx. 4 minutes. Remove that
Cover with cling film and use it to loosen the couscous
Chop with a fork, then stir in 50g pitted black olives, the zest of one lemon, 2 tablespoons chopped coriander, a pinch of ground cumin, 1 finely chopped red chilli, 85g drained chickpeas and 1 small grated carrot. Season to taste.
- Mix the ingredients for the filling with a pestle and mortar.
- Make three diagonal incisions on both sides of each mackerel, then press the filling into them.
- Refrigerate for up to 2 hours before cooking.
- Preheat the oven to 180°C/160°C fan/gas 4.
- To make the chermoula, place garlic, spices, lemon juice, coriander and a pinch of sea salt in a blender.
- Slowly drizzle in the olive oil and stir.
- Brush the mackerel on both sides with a little olive oil.
- Place the mackerel on a hot griddle or skillet and sear for 2 minutes on each side.
- Carefully transfer the mackerel to a baking sheet and bake for about 10 minutes or until cooked through.
- Drizzle the mackerel with some chermoula and serve with carrot, olive-lemon couscous, lemon wedges and the remaining chermoula on the side.
Equipment and tools
- Grill or grill
- Olive oil brush
- cutting board
- cling film
This recipe contains fish.
Storage and leftovers
Leftover chermoula-marinated mackerel can be stored in an airtight container in the refrigerator for up to 2 days.
Carrot, olive and lemon couscous can be stored in an airtight container in the refrigerator for up to 3 days.
Health Benefits of Chermoula Marinated Mackerel
Chermoula marinated mackerel is not only a delicious dish but also full of health benefits. This recipe combines the natural goodness of mackerel with a flavorful blend of spices and herbs, enhancing both the flavor and nutritional profile of the dish.
Rich in omega-3 fatty acids
Mackerel is one of the best sources of omega-3 fatty acids, particularly EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These essential fats are known for their numerous health benefits, including reducing inflammation in the body, promoting heart health, and supporting brain function.
Abundance of vitamins and minerals
This marinated mackerel dish is also a great source of various vitamins and minerals that are essential for overall health. It contains garlic, fennel seeds, ginger and cinnamon, which are rich in antioxidants and can boost the immune system.
The combination of spices used in the chermoula marinade, such as fennel seeds, ginger and cumin, can aid digestion. These spices are traditionally used to relieve indigestion and to stimulate digestion.
The addition of saffron in the marinade not only gives the dish a vibrant color but also provides anti-inflammatory properties. Saffron contains compounds that may help reduce inflammation in the body and potentially relieve symptoms of conditions such as arthritis.
Increases the absorption of antioxidants
The addition of coriander in the chermoula marinade not only provides a fresh taste, but is also an antioxidant-rich ingredient. Cilantro contains compounds that help fight oxidative stress and protect against free radical damage.
Benefits of Carrot, Olive and Lemon Couscous
This dish is often served with carrot, olive and lemon couscous, adding to its nutritional value. Carrots are a good source of beta-carotene, a precursor to vitamin A, while olives contain healthy monounsaturated fats. Lemon provides vitamin C and gives the couscous a citrusy note.
Overall, enjoying a chermoula marinated mackerel dish will not only satisfy your taste buds but also provide you with a number of health benefits. From the omega-3 fatty acids in the mackerel to the antioxidant-rich spices in the marinade, this recipe is a nutritious choice for a flavorful meal.