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Grilled mackerel fillets with parsley, mint and anchovy sauce recipe


For the butterflied mackerel
  • 4 large mackerel fillets, gutted
  • 4 tbsp olive oil
  • 1 pinch salt and pepper
For the couscous
  • 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
For the sauce
  • 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. Place everything but the olive oil in a food processor and whiz for 3 - 4 minutes until the herbs are finely chopped. Then add the olive oil to mix. Set aside until needed or place in a jar in the fridge. If storing for more than a few hours cover your sauce with a good layer (about half a centimeter) of olive oil. It will keep in the fridge for about a month.
  1. Place the couscous and pomegranate seeds in a bowl and mix in the olive oil and lime juice. Pour in boiling stock or water and season. Allow to sit in a warm place for 5 - 10 minutes until the liquid is absorbed. To serve, stir in the toasted pistachios and chopped herbs and season to taste.
  1. Meanwhile, place a cast iron griddle pan on a high heat - if you don’t have a griddle pan you can use a frying pan. Brush with oil (or put 2 tbsp oil in the frying pan) and allow it to get quite hot. Season the skin side of the mackerel with salt and pepper and place on the griddle skin side down. 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.
  1. Put on plates and serve immediately, drizzled with the parsley, mint and anchovy sauce and the lime and pomegranate couscous.