Roast New Potatoes and Mackerel stuffed with Chermoula
This recipe will be demonstrated by Celebrity Chef Tom Hunt at The Comber Earlies Food Festival on Saturday 25th June.
Recipe Credit: The Natural Cook by Tom Hunt (Quadrille £20) Photography: Laura Edwards
Preparation Time 20 mins
Cooking Time 40 mins
Roast new Potatoes with Rosemary and Thyme
- 800g new potatoes
- Glug of light olive oil
- 3 sprigs of rosemary and/or thyme
Makerel and Chermoula
- 1 quantity Roast new potatoes with rosemary and thyme, assembled but not yet cooked
- 4 mackerel, trimmed and gutted light olive oil
- 1 red pepper, halved and deseeded
- 1 tsp cumin seeds, toasted 1 tsp sweet paprika, plus more for the fish
- 1 red chilli, chopped 2 garlic cloves, chopped 50g sprigs of coriander, roughly chopped
- 10g sprigs of parsley, roughly chopped
- Juice of 1⁄2 lemon Extra virgin olive oil
- Preheat the oven to 180°C/350°F/gas mark 4.
- Give the potatoes a quick scrub. Toss them in the oil and herbs with a pinch each of salt and pepper.
- Roast them in the hot oven for 35–45 minutes, until golden and soft, turning halfway through. Delicious with any roast meat or fish.
Makerel and Chermoula InstructionsBack To All Recipes
- Preheat the oven to 180°C/350°F/gas mark 4. Wash each mackerel well, being sure to remove any of the blood line (the black bit along the spine) that will make it taste bitter. Dry it with kitchen paper. Put the Roast new potatoes with rosemary and thyme in the oven.
- Now make the chermoula. Roast the pepper in the oven alongside the potatoes for 25 minutes, until soft, then roughly chop. Meanwhile, toast the cumin seeds in a small dry frying pan for a couple of minutes, until smelling aromatic and looking a shade darker. In a mortar and pestle or blender, grind the cumin with the paprika. Add the chilli and garlic and grind to a paste. Next, blend in the herbs and roast pepper, then stir in the lemon juice and a good glug of the extra virgin oil. Taste and season with salt and pepper.
- Stuff the cavity of each mackerel with a good 2 tbsp. of the chermoula, saving some to dress the potatoes. Put the fish in a baking tray, drizzle with light olive oil and season with salt, pepper and paprika. Cook in the oven alongside the potatoes for the last 15 minutes of their cooking time.
- Check the fish is cooked by pressing the meat next to the spine. If it moves off the bone easily, it’s cooked.If you’re unsure, gently pull the flesh apart with a knife and check it is soft and opaque inside. Serve the fish with the potatoes and extra chermoula on top.
- Storage - Both the fish and the potatoes will keep in sealed containers in the fridge for three days. Reheat both in an oven preheated to 180°C/350°F/gas mark 4 until hot right through.