Jamie Oliver 5 Ingredients Crispy-skinned Mackerel is made with mackerel, Greek yoghurt, ras el hanout, pomegranate seeds, and walnuts. This delicious mackerel recipe creates a flavorful and crispy dish perfect for dinner, taking about 25 minutes to prepare and serving 2 people.
This Crispy-skinned Mackerel Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 150g Greek yoghurt
- 2 x 200g whole mackerel, gutted, pin-boned, butterflied
- 2 heaped teaspoons ras el hanout, plus extra to serve
- 1 large ripe pomegranate
- 20g shelled unsalted walnut halves
How To Make This Crispy-skinned Mackerel:
- Drain the yoghurt: Line a sieve with kitchen paper, place the yoghurt inside, gently press to remove excess liquid, and leave it in the fridge to drain.
- Season the mackerel: Open out the mackerel and coat it well with ras el hanout, sea salt, and black pepper.
- Cook the mackerel: Heat 2 tablespoons of olive oil in a non-stick pan over medium heat, place the mackerel skin-side down, cover for 4 minutes, then cook uncovered for 3 minutes while basting. Remove and plate skin-side up.
- Prepare the pomegranate: Halve the pomegranate, bash the seeds into a bowl from one half, and squeeze the juice from the other half into another bowl.
- Make the pomegranate syrup and serve: Pour the juice into the pan to reduce into syrup, season the yoghurt, spoon it over the fish, drizzle with syrup, add some seeds, sprinkle extra ras el hanout, crumble walnuts, and finish with olive oil.
Recipe Tips
- Dry the yoghurt properly: Draining the yoghurt removes excess liquid, giving it a thicker, creamier texture for the dish.
- Season the fish well: Coat the mackerel heavily with ras el hanout and seasoning to get a rich, flavorful crust.
- Cook the fish skin side down: Fry the mackerel skin side down for a crispy skin, which adds a wonderful texture to the dish.
- Don’t waste the pomegranate juice: Use the juice to create a sweet and tangy syrup that pairs beautifully with the fish.
- Crumble the walnuts gently: Crumble the walnuts by hand to keep their texture intact for a crunchy finish.
How To Store Leftovers
Store any leftover mackerel in an airtight container in the fridge. It will stay fresh for up to 2 days. Keep the yoghurt and pomegranate seeds separate in the fridge.
Nutrition Facts
- Calories: 524 kcal
- Fat: 44.1g
- Saturated Fat: 10.7g
- Protein: 22.4g
- Carbohydrates: 9g
- Sugars: 8.4g
- Salt: 1.2g
- Fibre: 0.9g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Elegant Fish Carpaccio
- 5 Ingredients Simple Steamed Fish
- 5 Ingredients White Fish Stew
- 5 Ingredients Quick Salt Cod
Jamie Oliver 5 Ingredients Crispy-skinned Mackerel
Description
Jamie Oliver 5 Ingredients Crispy-skinned Mackerel is made with mackerel, Greek yoghurt, ras el hanout, pomegranate seeds, and walnuts. This delicious mackerel recipe creates a flavorful and crispy dish perfect for dinner, taking about 25 minutes to prepare and serving 2 people.
Ingredients
Instructions
- Drain the yoghurt: Line a sieve with kitchen paper, place the yoghurt inside, gently press to remove excess liquid, and leave it in the fridge to drain.
- Season the mackerel: Open out the mackerel and coat it well with ras el hanout, sea salt, and black pepper.
- Cook the mackerel: Heat 2 tablespoons of olive oil in a non-stick pan over medium heat, place the mackerel skin-side down, cover for 4 minutes, then cook uncovered for 3 minutes while basting. Remove and plate skin-side up.
- Prepare the pomegranate: Halve the pomegranate, bash the seeds into a bowl from one half, and squeeze the juice from the other half into another bowl.
- Make the pomegranate syrup and serve: Pour the juice into the pan to reduce into syrup, season the yoghurt, spoon it over the fish, drizzle with syrup, add some seeds, sprinkle extra ras el hanout, crumble walnuts, and finish with olive oil.
Notes
- Dry the yoghurt properly: Draining the yoghurt removes excess liquid, giving it a thicker, creamier texture for the dish.
- Season the fish well: Coat the mackerel heavily with ras el hanout and seasoning to get a rich, flavorful crust.
- Cook the fish skin side down: Fry the mackerel skin side down for a crispy skin, which adds a wonderful texture to the dish.
- Don’t waste the pomegranate juice: Use the juice to create a sweet and tangy syrup that pairs beautifully with the fish.
- Crumble the walnuts gently: Crumble the walnuts by hand to keep their texture intact for a crunchy finish.
Jamie Oliver 5 Ingredients Crispy-skinned Mackerel