How to make orange and Harissa glazed mackerel fillets

This orange and Harissa glazed mackerel take minutes to cook and ideal for a midweek supper. Mackerel has a strong flavour and so can take the robustness of the Harissa sauce.

Mackerels are easy to fillet yourself because there are no scales to clean and the flesh would usually come off the bones easily. Fresh fish should have bright eyes, shiny skin and smells of the sea.

Ingredients for cooking 2 mackerels:
2 tbsp vegetable or olive oil
1 tbsp plain flour
1 tsp paprika
2 tbsp Harissa powder
1 tbsp extra virgin olive oil
zest and juice of 1 small orange

In a small bowl, mix 2 tablespoon Harissa powder with 1 tablespoon extra virgin olive oil and zest and juice of one small orange. Then mix 2 tablespoons of flour with 1 teaspoon paprika and dust the fillets in this. Fry the fillets skin side down first for about 3 minutes and then the other side for 2 minutes. When the mackerel is fried, add this mixture and let it boil to a sticky sauce.

Serve these delicious fillets with plain couscous.

This recipe is from Nigel Slater's The 30-minute Cook

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