Mackerel with Tomata Relish and Chermoula

The chermoula is delicious drizzled on top of the mackerel with a large portion of zingy relish on the side.


For the Relish:

4 ripe tomatoes, diced
1 tablespoon capers
1/2 red onion, finely chopped
1/2 clove garlic, crushed
1 tablespoon flat leaf parsley, chopped
1 tablespoon balsamic vinegar
3 tablespoons olive oil
pinch dried chilli flakes
4 anchovy fillets, finely chopped
1/2 cucumber, peeled, deseeded and finely diced


Mix all Ingredients together and season to taste.

The longer the flavours have to mingle together the better the taste. If possible make the morning or night before you intend to enjoy.

For the Chermoula:

120g fresh coriander
1 clove of garlic
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
100ml olive oil
juice of 1/4 lemon


Place all of the ingredients in a small blender and blitz to a smooth paste.

For the mackerel:

2 Mackerel fillets, pin boned
1 tablespoon olive oil
pinch garam masala


Score the skin of the mackerel with a knife and rub with the spice and oil.

Grill, pan fry or place on the bbq depending on your liking.



  • Admin
    The Fife Diet September 15, 2011 at 10:12

    Thanks Ros, mackerel so underated I think

  • Ros Flaherty September 9, 2011 at 10:38

    I made this at one of the fish workshops – it was excellent. The relish and the chermoula are brilliant individually too – I’ve used the relish recipe as a side dish on a few occasions at home now and the chermoula also goes really well with chicken.