Charmoula Mackerel


Preparation info

  • Serves


    • Difficulty


Appears in

The Eagle Cookbook

By David Eyre

Published 2009

  • About

Charmoula is a classic Moroccan spice mix which is widely used to flavour meat, fish and vegetables. Here it works well to counteract the rich flavour of the mackerel. Ask your fishmonger to prepare the mackerel fillets and then you simply have to marinate and cook it.


  • 4 mackerel, cleaned and filleted


Using a pestle and mortar, pound the garlic with 1 level teaspoon of salt until a smooth paste is formed, then add the cumin followed by the lemon juice, vinegar, paprika, coriander, olive oil and pepper.

Place the mackerel on a baking tray and slash them half a dozen times on each side. Rub two-thirds of the charmoula mixture all over the fish. The remaining third can be kept in the fridge for up to a week. Cover the fish with cling film and allow it to marinate in the fridge for between 20 minutes and 2 hours.

The mackerel can be roasted, pan fried or grilled. To roast the mackerel preheat the oven to 220°C/gas mark 7 and cook it for 8 minutes. To panfry the fish, heat 1 tablespoon of olive oil in a large nonstick frying pan and cook the fish over a medium heat for 3–4 minutes on each side. To grill the mackerel, preheat the grill to medium and cook it for 3–4 minutes on each side. Serve the cooked fish immediately, with seasonal vegetables or salad and lemon wedges.