Baked Mackerel with Harissa and Preserved Lemons
Succulent mackerel fillets are coated in a vibrant harissa paste and baked to perfection, accompanied by tangy preserved lemons and a melange of Mediterranean herbs. This dish brings a symphony of flavors to your table, making it a perfect representation of the rich and healthful Mediterranean cuisine.
Equipment
- Baking sheet
- Parchment paper
- Small mixing bowl
- Measuring spoons
- Knife
- Cutting board
Ingredients
- 4 fillets mackerel about 6 ounces or 170 grams each
- 2 tbsp harissa paste 30 grams
- 1 tbsp olive oil 15 ml
- 2 preserved lemons thinly sliced
- 4 cloves garlic minced
- 1 tsp ground cumin 2 grams
- 1 tsp smoked paprika 2 grams
- 1/2 tsp sea salt 2 grams
- 1/4 tsp freshly ground black pepper 1 gram
- fresh parsley chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the mackerel fillets and pat them dry with a paper towel.
- In a small bowl, mix together the harissa paste, olive oil, minced garlic, cumin, smoked paprika, salt, and black pepper to create a marinade.
- Lay the mackerel fillets skin-side down on a baking sheet lined with parchment paper.
- Spread the harissa marinade evenly over each fillet, ensuring they are well-coated.
- Arrange the preserved lemon slices on top of the fillets.
- Place the baking sheet in the oven and bake for 20 minutes, or until the mackerel flakes easily with a fork.
- Remove from the oven and let it rest for a couple of minutes.
- Garnish with fresh parsley before serving.
Notes
Adjust the spiciness of the dish by using more or less harissa paste according to your preference. If preserved lemons are not available, zest and juice of one fresh lemon can be used as a substitute, although the flavor profile will be slightly different. Ensure your mackerel is sustainably sourced to support healthy oceans.