Mackerel on Sourdough Toasts with Pine Nut Gremolata
Photography by Aaron McLean.
Mackerel is an underrated fish outside Europe. Well priced, with a lovely dense flesh, it is very quick to cook and I always leave the beautiful skin on.
INGREDIENTS
500 grams mackerel fillets
sea salt and freshly ground pepper
olive oil
Gremolata
3 tablespoons finely chopped mint
⅓ cup pine nuts, roasted
2 cloves garlic, crushed
¼ cup olive oil
finely grated zest 1 lemon
1-2 tablespoons lemon juice
To serve
8 slices country-style bread, grilled
1 clove garlic, peeled
½ cup thick plain yoghurt
1-2 teaspoons harissa
METHOD
Gremolata: Combine all the ingredients in a bowl and season.
Cut the mackerel on an angle into 1 cm thick slices and season both sides. Heat a little olive oil in a sauté pan and when hot, cook the mackerel for 1 minute each side.
To serve: Rub the warm bread with the garlic and slice in half. Swirl the yoghurt and harissa together and spread a little over each piece. Top with a couple of pieces of mackerel then spoon over the gremolata. Serve the remaining yoghurt separately. Makes 8 toasts
Pantry note: Harissa is a fiery hot sauce from North Africa, which is made from chilli, garlic, cumin, coriander and caraway. Available from food stores and some supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.