Smoked Paprika Mackerel Bake
Preparation time: 10 minutes
Cooking time: 30 minute
8 fillets of mackerel
1 tsp white peppercorns
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp smoked paprika
1 clove of garlic
1 thumb of ginger
100g dried tomatoes
20g fresh coriander
Freshly squeezed lemon juice from 2 lemons
This is a lovely fish dish. Mackerel is a fantastic wild caught fish high in omega 3 essential fatty acids. As far as healthy animal protein goes, this is about as good as it gets! The marinade that goes with this bake also includes a couple of interesting spices. The cumin, seeds used in this dish have been used for centuries in India to treat indigestion and one study recently showed that it protected laboratory animals from stomach and liver cancer. This may be due to cumin’s anti-oxidative qualities and its ability to improve liver functions. This is great news because cumin is a versatile spice used in many dishes and really adds to this particular dish.
- In a small saucepan, toast your peppercorns, coriander and cumin until they begin to smoke.
- Using a pestle and mortar now grind the seeds. Transfer these and the rest of you spices, tomatoes, lemon juice and coriander into a food blender and blend
- Using a pestle and mortar now grind the seeds.
- Transfer these and the rest of your spices, tomatoes, lemon juice and coriander into a food blender and blend into a paste.
- Cover your mackerel fillets with the paste and marinade in the fridge until ready to cook. Bake at 200C for 30 minutes. Best served straight from the oven.