Moroccan mackerel

(8 ratings)

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Griddled Mackerel with Moroccan dressing
Griddled Mackerel with Moroccan dressing
  • Serves: 4

Woman's Weekly recipe Mackerel is rich in omega-3, which improves brain power - that's why this dish makes such a great lunch for growing kids.


  • 4mackerel, gutted, heads removed, slashed a few timesOlive oil
  • 1 large lemon, cut into wedges

For the dressing:

  • 1tsp sea salt
  • 2tbsp toasted pine nuts
  • 1 shallot, peeled and finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 5tbsp chopped fresh coriander leaves
  • 4tbsp chopped fresh flat-leaf parsley
  • 4tbsp chopped fresh mint leaves
  • Freshly ground black pepper
  • Couscous and salad, to serve
  • 6tbsp lemon-infused oil (see Sue's tip)

Woman's Weekly cookery editor Sue McMahon says: No lemon-infused oil? Use olive oil and a squeeze of lemon juice instead.


  1. For the dressing: Dissolve salt in 3tbsp boiling water. Cool. Put the pine nuts in a bowl with the shallot, garlic and herbs. Season with pepper, then stir in lemon oil and salty water.
  2. For the mackerel: Rub each mackerel with a little olive oil and season.
  3. Griddle for 3-4 mins each side. Cook one or two at a time and keep them warm on a tray in oven.
  4. Spoon dressing over the fish. Serve with couscous flavoured with lemon and parsley, the lemon wedges, and salad. (Not suitable for freezing).

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 534(kcal)
  • Fat 46.0g
  • Saturates 8.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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