Harissa Mackerel with Chickpeas and Roast Tomatoes

Make harissa mackerel with chickpeas and roast tomatoes, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
130 g Mackerel fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
100 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
150 g Cherry tomatoes
2 tsp (12 g) Harissa paste
60 g Red onion
4 g Olive oil
Of half a lemon Lemon juice
A handful, chopped Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 220°C. Toss the chickpeas, tomatoes and onion wedges with the oil and half the harissa on a tray and roast for twelve minutes.
2. Brush the mackerel with the rest of the harissa and lay it skin-side up on top of the vegetables.
3. Roast for eight more minutes, until the skin has blistered and the tomatoes have collapsed.
4. Squeeze the lemon over everything and scatter with parsley.

Contains fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/harissa-mackerel-chickpeas-roast-tomatoes

AI-generated images illustrating the recipe.

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