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Aromatic Mackerel with Chickpeas

Seafish This recipe for Aromatic Mackerel with Chickpeas comes from Seafish -

Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Aromatic Mackerel with Chickpeas

455g (1lb) mackerel fillets cut in two, crosswise
1 x 432g can chick-peas, drained

2 x 5ml spoon (2 teaspoons) curry powder or paste
2 cloves garlic, crushed
salt and black pepper
70ml (7 desertspoons) water
2 x 15ml spoon (two tablespoons) sunflower oil
5cm (2”) piece fresh root ginger, finely chopped
parsley or coriander to garnish

How to make Aromatic Mackerel with Chickpeas

  • Preheat the oven to 190°C / 375°F / Gas Mark 5.
  • Lay the fish into a shallow dish. Mix together the marinade ingredients and pour over the fillets. Cover and chill for 15-20 minutes.
  • Spoon the chickpeas into a lightly greased ovenproof dish and lay the fillets on top. Spoon over any remaining marinade mixture.
  • Cover with foil and cook for 15-20 minutes. Remove the foil and cook for a further 10 minutes.
  • Garnish and serve with basmati rice and a selection of chutneys, relishes, mint yoghurt, naan bread or poppadums.

Serves 4





Reproduced with the permission of Seafish -