Moroccan Stuffed Mackerel with Cous-cous

  • 1 whole mackerel
  • 1 pinch cumin
  • 1 x red chilli
  • 60g (2 oz) tinned chick peas, drained
  • For Chermoula:
  • Garlic
  • 1 pinch cayenne pepper
  • 1 pinch cumin
  • 1 pinch paprika
  • Juice of a lemon
  • 1 tbsp coriander
  • 1 tbsp parsley
  • 1 tbsp coriander
  • Zest of a lemon
  • For Filling:
  • Garlic
  • Fennel seeds
  • 1 x red chilli
  • Sea salt
  • Olive oil
  • For Cous-cous:
  • 100g cous-cous
  • Water, boiling
  • Butter
  • 60g (2 oz) black olives
  • Olive oil
Preheat oven to 180?C/350?F/gas mark 4.
Make an incision along the mackerel.
Crush the ingredients for the filling in a pestle and mortar and stuff them into the mackerel.
Place on a hot griddle pan and sear for two minutes on each side.
For the cous-cous:
Add an equal volume of boiling water to the cous-cous. Add the butter and cover with cling film for 2 minutes.
Fluff with a fork while adding the remaining ingredients.
For the chermoula:
Place the garlic, herbs and spices in a blender and slowly add the olive oil until you get the consistency of a sauce.
Season to taste.

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