CookingBauer XcelLove

Moroccan spiced mackerel

CookingBauer XcelLove
Moroccan spiced mackerel


  1. Place the mackerel fillets into a medium-sized glass bowl. Mix all the marinade ingredients together and spoon half over the fish. Marinate for 30 minutes. 
  2. Place the remaining marinade in a bowl with the red pepper, capers, parsley, preserved lemon and spring onion.
  3. Preheat the grill to moderately hot. Place on a lined baking tray. Grill for 5 minutes until cooked through.
  4. Place the mackerel on plates and pour over the dressing to serve. Scatter over a few pine nuts if wished.

Recipe from Award Winning Nutritionist and Chef Christine Bailey,

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


Accompany with a simple chickpea salad or steamed leafy greens


2 mackerel fillets, skin on
1 roasted red pepper (from a jar), chopped
1tbsp capers, rinsed
handful of parsley, chopped
1 preserved lemon, rind only finely chopped
2 spring onions, finely chopped
15g toasted pine nuts, optional
Marinade and dressing:
5tbsp olive oil
3tbsp red wine vinegar
2tbsp sweet smoked paprika
1tsp turmeric
2tsp ground cumin
4 garlic clove, crushed
sea salt and black pepper


Time: 10 minutes
Serves: 2
Nutrition: 535 Cals, 45.9g Fat, 7.2g Sat fat