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Harissa Mackerel with Chickpeas and Roast Tomatoes

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

1 serving · 8 ingredients · 4 steps

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Harissa Mackerel with Chickpeas and Roast Tomatoes, plated and ready to serve. — The finished recipe. Harissa Mackerel with Chickpeas and Roast Tomatoes

Ingredients 1 to 6 for harissa mackerel with chickpeas and roast tomatoes arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for harissa mackerel with chickpeas and roast tomatoes arranged separately on a dark worktop. — Ingredients 7 to 8. Of half a lemon Lemon juice. A handful, chopped Fresh parsley

Harissa Mackerel with Chickpeas and Roast Tomatoes, preparation step 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. — Step 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.

Harissa Mackerel with Chickpeas and Roast Tomatoes, preparation step 2: Brush the mackerel with the rest of the harissa and lay it skin-side up on top of the vegetables. — Step 2. Brush the mackerel with the rest of the harissa and lay it skin-side up on top of the vegetables.

Harissa Mackerel with Chickpeas and Roast Tomatoes, preparation step 3: Roast for eight more minutes, until the skin has blistered and the tomatoes have collapsed. — Step 3. Roast for eight more minutes, until the skin has blistered and the tomatoes have collapsed.

The finished harissa mackerel with chickpeas and roast tomatoes. — Step 4. Squeeze the lemon over everything and scatter with parsley.

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