Jamie Oliver 5 Ingredients Crispy-skinned Mackerel

Looking for a dinner that’s packed with bold flavor and feels a little bit special? Jamie Oliver 5 Ingredients Crispy-skinned Mackerel hits all the right notes. With rich, flaky mackerel, a tangy yoghurt base, sweet-tart pomegranate syrup, crunchy walnuts, and aromatic ras el hanout—it’s the kind of dish that wakes up your taste buds in the best way. I made this on a weeknight and couldn’t believe how impressive it tasted for such a simple prep. (inspired by Jamie Oliver)

Ingredients Needed

• 150g Greek yoghurt
• 2 x 200g whole mackerel, gutted, pin-boned, and butterflied
• 2 heaped teaspoons ras el hanout, plus extra to serve
• 1 large ripe pomegranate
• 20g shelled unsalted walnut halves

How To Make Jamie Oliver 5 Ingredients Crispy-skinned Mackerel

1. Drain the Yoghurt: Line a fine sieve with kitchen paper, spoon in the Greek yoghurt, and gently press it down to help remove excess liquid. Place it in the fridge to drain while you prep everything else. This gives you a creamier, thicker base—like a cheat’s labneh.
2. Season the Mackerel: Lay the butterflied mackerel skin-side down and rub both sides with ras el hanout, a pinch of sea salt, and some cracked black pepper. Make sure the spice mix gets into every corner—it’ll form a beautiful crust.
3. Pan-Fry the Fish: Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat. Place the mackerel skin-side down, cover the pan, and cook for 4 minutes. Then remove the lid and cook for another 3 minutes, basting the fish with the hot oil to crisp the skin and finish the flesh.
4. Prep the Pomegranate: Cut the pomegranate in half. Bash one half over a bowl to release the seeds (the back of a spoon works great), and juice the other half into a separate small bowl.
5. Make the Syrup & Finish the Dish: After removing the fish from the pan, pour in the pomegranate juice and let it bubble for a minute or two until it reduces into a syrupy glaze. Season your thickened yoghurt to taste. To serve, spread the yoghurt onto a plate, place the mackerel skin-side up, drizzle with the syrup, scatter with pomegranate seeds, a pinch more ras el hanout, and crumbled walnuts. Finish with a little extra virgin olive oil for good measure.

Why I Love This Recipe

Mackerel can sometimes get overlooked, but this recipe gives it the spotlight it deserves. The crispy skin is absolutely delicious, and that contrast of smoky spice, creamy yoghurt, and sweet pomegranate is just brilliant. It feels like something you’d find at a cool bistro—but you’ve made it at home in under 30 minutes.

Recipe Tips

• Drain the yoghurt. This simple step makes all the difference for that luscious, thick texture.
• Season the fish generously. Ras el hanout is all about warmth and complexity—don’t be shy with it.
• Cook skin-side down. Press the fish gently into the pan for ultra-crispy skin.
• Use every bit of the pomegranate. The seeds and juice work together to add freshness and acidity.
• Add walnuts at the end. Sprinkle them over just before serving so they stay nice and crunchy.

How To Store Jamie Oliver 5 Ingredients Crispy-skinned Mackerel

• In the Fridge: Store any leftover fish in an airtight container for up to 2 days. Keep the yoghurt and pomegranate seeds in separate containers to maintain their texture.
• Reheating: Reheat gently in a pan over low heat to avoid drying out the fish. Add the yoghurt and toppings fresh when serving.
• Freezing: Not ideal—the yoghurt and pomegranate syrup don’t hold up well after thawing.

FREQUENTLY ASKED QUESTIONS

• What can I use instead of mackerel?
  Sea bass, trout, or sardines would also work well—just adjust cooking times for thinner fish.
• What is ras el hanout?
  It’s a North African spice blend with cumin, cinnamon, coriander, and other warming spices. You’ll find it in most supermarkets or spice shops.
• Can I make this dish ahead?
  You can drain the yoghurt and prep the pomegranate ahead, but cook the fish fresh for the best texture.
• Is this dish spicy?
  Not really—it’s more aromatic than hot. If you want more heat, add a pinch of chilli flakes.
• Can I serve this as a starter?
  Absolutely! Just portion it smaller or slice the fish into strips and serve on crostini.

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