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Moroccan-Style Mackerel

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Ingredients

Adjust Servings:
4 mackerel
15 g moroccan seasoning
2 tablespoons lemon juice
250 g tomatoes
2 tablespoons oil
1 onion
1 pepper
150 g broad beans
275 ml vegetable stock
225 g couscous
100 g apricots
2 tablespoons parsley

Nutritional information

334.9
Calories
67 g
Calories From Fat
7.5 g
Total Fat
1 g
Saturated Fat
0 mg
Cholesterol
181.1 mg
Sodium
56.6 g
Carbs
6 g
Dietary Fiber
5.3 g
Sugars
10.5 g
Protein
225g
Serving Size

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Moroccan-Style Mackerel

Features:
    Cuisine:

    Moroccan style mackerel

    • 72 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Moroccan-Style Mackerel, Moroccan style mackerel, Moroccan style mackerel


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    Steps

    1
    Done

    Preheat the Oven to 190c/170c Fan/Gas 5. Cut the Heads Off the Mackerel by Making a Cut on One Side, Behind the Gills, Through to the Back Bone. Cut the Other Side in the Same Way. Cut Through the Bone and Discard the Head. Remove the Fins Using Kitchen Scissors. Rinse the Fish Under Cold Water, Inside and Out, and Pat Dry With Kitchen Paper.

    2
    Done

    Using a Small Sharp Knife, Make Diagonal Cuts in the Flesh on Both Sides of the Fish. in a Bowl, Mix the Moroccan-Style Seasoning With the Lemon Juice to Make a Paste. Set Half Aside and, Using a Teaspoon, Carefully Press the Rest Into the Cuts in the Mackerel.

    3
    Done

    Put the Spiced Fish in an Ovenproof Dish and Bake in the Oven For 25 Minutes. Put the Cherry Tomatoes on a Baking Tray and Cook on a Different Shelf For the Last 10 Minutes. Heat the Oil in a Pan and Cook the Onion Until Soft. Add the Pepper and Cook For Another 2 Minutes, Then Stir in the Reserved Seasoning.

    4
    Done

    Add the Broad Beans and Stock, Then Heat Until Boiling. Cover and Simmer For 5 Minutes. Add the Couscous and Apricots, and Heat Until Simmering. Remove from the Heat, Cover the Pan, and Set Aside For 10 Minutes. Fluff Up the Couscous Mixture With a Fork and Stir in the Parsley. Serve With the Fish.

    Avatar Of Hazel-Ann Price

    Hazel-Ann Price

    Grill master known for his perfectly seared and tender meats with a kiss of smoke.

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