Mackerel with orange & harissa glaze

bbc good food cj jackson coriander fish harissa paste mackerel mackerels orange oranges pine nut pine nuts quick smoked paprika

N/A

Source

Ingredients

2 x 300g/10oz mackerel , filleted and skin on or 4 x 75g/3oz mackerel fillets, skin on

2 tbsp plain flour

½ tsp smoked paprika

2 tbsp extra-virgin olive oil

1small orange , grated zest and juice

1-2 tsp harissa paste (to taste, as brands vary)

50g pine nut , toasted

small bunch coriander , very roughly chopped

Method

Roll the mackerel fillets in the flour sifted with smoked paprika and seasoning. Shake off excess flour and set the fish aside in a single layer.

Put 1 tbsp of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together. Heat a frying pan with remaining olive oil until very hot. Fry the fish fillets for 5 mins, first on the skin side, then on the flesh side.

When the fish is nearly cooked – it should look firm – pour over the orange and harissa glaze, bring to the boil and allow the liquid to bubble until sticky. Sprinkle over the pine nuts and coriander.