James Martin's mackerel recipe

The richness of the mackerel is complimented beautifully by the pomegranate glaze.

Ingredients

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 5 mins
  • Serves: 2

Step-by-step

  1. Pre heat oven to about 180°C
  2. In a non-stick pan place the cumin seeds and toast in the dry pan. Then add the shallot, pomegranate juice and radishes and cook for about 2-3 minutes.
  3. Turn up the heat and add the honey and butter and cook for a further 5-6 minutes. The colour of the radishes will gradually start to run and form a glaze. When nearly all the liquor has evaporated, remove from the pan from the heat, stir in the chopped herbs and season.
  4. For the mackerel: Using a sharp knife fillet the fish and using some tweezers remove the pin bones. Heat a pan on the stove and season the fish and pan fry skin side down in a little butter and olive oil and cook on the skin side for 2 minutes before turning over and remove from the heat.

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Recipe courtesy of POM Pomegranate juice

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