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:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!