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