Harissa Mackerel with Chickpeas and Roast Tomatoes
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Mackerel carries its own oil, so the tray gets only 4 g. The fish bastes the chickpeas as it cooks.
The chickpeas roast rather than stew here and pick up a crust. At 100 g they are a modest portion; 150 g adds about 55 kcal.

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