Rachel Allens grilled mackerel fillets with parsley

Name: Rachel Allens grilled mackerel fillets with parsley, mint and anchovy sauce recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large mackerel fillets, gutted; 4 tbsp olive oil; 1 pinch salt and pepper; 400 g (14.1oz) cous cous; 1 pomegranate, seeds only; 2 tbsp olive oil; 2 tbsp lime juice; 500 ml (17.6fl oz) boiling chicken or vegetable stock; 4 tbsp pistachio nuts (shelled), toasted; 2 tbsp chopped coriander; 1 large handful of parsley leaves; 1 handful of mint leaves; 2 tbsp capers, rinsed; 1 tbsp Dijon mustard; 6 anchovies; 200 ml (7fl oz) extra virgin olive oil

Servings: persons

4 large mackerel fillets, gutted
4 tbsp olive oil
1 pinch salt and pepper
400 g (14.1oz) cous cous
1 pomegranate, seeds only
2 tbsp olive oil
2 tbsp lime juice
500 ml (17.6fl oz) boiling chicken or vegetable stock
4 tbsp pistachio nuts (shelled), toasted
2 tbsp chopped coriander
1 large handful of parsley leaves
1 handful of mint leaves
2 tbsp capers, rinsed
1 tbsp Dijon mustard
6 anchovies
200 ml (7fl oz) extra virgin olive oil

1
First make the sauce.
2
Place everything but the olive oil in a food processor and whiz for 3 - 4 minutes until the herbs are finely chopped.
3
Then add the olive oil to mix.
4
Set aside until needed or place in a jar in the fridge.
5
If storing for more than a few hours cover your sauce with a good layer (about half a centimetre) of olive oil.
6
It will keep in the fridge for about a month.
7
Place the couscous and pomegranate seeds in a bowl and mix in the olive oil and lime juice.
8
Pour in boiling stock or water and season.
9
Allow to sit in a warm place for 5 - 10 minutes until the liquid is absorbed.
10
To serve, stir in the toasted pistachios and chopped herbs and season to taste.
11
Meanwhile, place a cast iron griddle pan on a high heat - if you dont have a griddle pan you can use a frying pan.
12
Brush with oil (or put 2 tbsp oil in the frying pan) and allow it to get quite hot.
13
Season the skin side of the mackerel with salt and pepper and place on the griddle skin side down.
14
Season the other side and cook for 2 - 4 minutes until the skin is golden and crisp, turn over and cook for a further 1 - 2 minutes.
15
Put on plates and serve immediately, drizzled with the parsley, mint and anchovy sauce and the lime and pomegranate couscous.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 large mackerel fillets, gutted, 4 tbsp olive oil, 1 pinch salt and pepper, 400 g (14.1oz) cous cous, and more.

Yes, Rachel Allens grilled mackerel fillets with parsley, mint and anchovy sauce recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rachel Allens grilled mackerel fillets with parsley, mint and anchovy sauce recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions