Mackerel on Sourdough Toasts with Pine Nut Gremolata

, from Issue #53. September, 2015
Photography by Aaron McLean.
Mackerel on Sourdough Toasts with Pine Nut Gremolata

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.


500 grams mackerel fillets
sea salt and freshly ground pepper
olive oil

3 tablespoons finely chopped mint
 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


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.