Chermoula-roasted mackerel with chickpea salad

title="Chermoula-roasted mackerel with chickpea salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Chermoula-roasted-mackerel-with-chickpea-salad.jpg" alt="Chermoula-roasted mackerel with chickpea salad"
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• 0:15 Prep


• 0:10 Cook


• 
  4 Servings


• Advanced

pumpkin and chickpea salad make a colourful and delicious addition to the spicy Spanish mackerel in this elegant dinner idea.

Featured in
Main recipes, Spanish recipes

Ingredients

• 125ml (1/2 cup) olive oil


• 2 tablespoons fresh lemon juice


• 2 tablespoons chopped fresh coriander


• 2 tablespoons chopped fresh continental parsley


• 1 teaspoon ground cumin


• 1 teaspoon paprika


• 2 garlic cloves, crushed


• 4 (about 150g each) Spanish mackerel fillets, skinned


• 350g Jap pumpkin, peeled, deseeded, cut into 2cm pieces


• Salt & freshly ground black pepper


• 1 300g can chickpeas, rinsed, drained


• 50g baby spinach leaves, trimmed

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place 60ml (1/4 cup) of the oil, lemon juice, coriander, parsley, cumin, paprika and half the garlic in a shallow dish. Stir to combine. Add the mackerel and turn to coat well in the marinade. Cover and place in the fridge until required.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place the pumpkin and 1 tablespoon of the remaining oil in a bowl. Season with salt and pepper, and toss well to coat. Place pumpkin in a non-stick baking dish. Roast in preheated oven for 6 minutes. Drain the mackerel and place on the lined tray. Place in oven with the pumpkin and cook for 6-8 minutes or until the mackerel flakes easily when tested with a fork and the pumpkin is tender and light golden.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Transfer pumpkin to a large bowl. Add chickpeas, spinach, remaining garlic and oil. Season with salt and pepper, and toss gently to combine.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Divide the chickpea salad among serving plates and top with the mackerel. Serve immediately.
  
  
  

Nutrition

• 2676 kj

  Energy




• 46g

  Fat Total




• 9g

  Saturated Fat





• 41g

  Protein





• 182.69mg

  Sodium




• 6g

  Carbs (sugar)




• 14g

  Carbs (total)

All nutrition values are per serve

• Author: Bettina Jenkins


• Publication: Australian Good Taste

Source: taste.com.au