serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Middle Eastern
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 fillets Spanish mackerel, skin on (about 200 g each)
- 1 tbsp vegetable oil
- salt, to taste
- 1 tbsp roughly chopped toasted walnuts
- ¼ cup finely shredded coriander
- ¼ cup finely shredded mint
- ½ small red onion, finely minced
- 1 bird’s eye chilli, thinly sliced
- ground black pepper and lemon wedges, to serve
Tarator
- 130 g (½ cup) thick plain yoghurt
- 2 tbsp tahini
- 1 tbsp lemon juice
- ½ tsp honey
Instructions
- Preheat the oven to 220°C.
- Heat an oven–proof frying pan over medium heat and season the skin of the mackerel with salt. Add the oil to the pan and cook the fish, skin-down for 2 minutes with a fish weight on top. Remove the weight from the top and transfer to the oven for 4 minutes. Remove the fish from the oven, take out of the pan and set aside to rest.
- Meanwhile, for the tarator, combine all the ingredients in a bowl and season to taste.
- In a separate bowl, combine the walnuts, herbs, onion and chilli.
- Spread the tarator on each serving plate. Top with the fish and a grind of black pepper, then scatter with the herb mixture and serve immediately with lemon wedges on the side.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Middle Eastern
