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    Herby Lemon Mackerel with Tomato and Onion Couscous

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    Herby Lemon Mackerel with Tomato and Onion Couscous

    Just the thing for a healthy, light, yet satisfying lunch. Buy the mackerel from the fish service counter, and ask for it to be cleaned and filleted for you

    • Preparation time: 15 minutes, plus 5 minutes marinating
    • Cooking time: 5 minutes
    • Total time: 20 minutes, plus 5 minutes marinating 25 minutes

    Serves: 4


    • 4 x 200g mackerel, each filleted into 2 pieces at the fish service counter
    • 1 lemon
    • 2 tsp fresh thyme leaves
    • 2 tbsp olive oil
    • Small knob of butter
    • 2 x 110g packs Waitrose Tomato and Onion Couscous
    • 100g pack Waitrose Watercress, or 50g pack Waitrose Wild Roquette


    1. Place the mackerel fillets skin-side down on a large baking sheet. Grate the zest from the lemon over the fish and sprinkle with the thyme leaves. Drizzle with the olive oil and season generously. Set aside to marinate for 5 minutes.
    2. Preheat the grill to medium-high. Squeeze the juice from half the lemon over the mackerel and cook for 4-5 minutes, without turning, until cooked through. Transfer the mackerel to a plate and keep warm.
    3. Prepare the couscous following pack instructions. With a fork, fluff up the grains then stir in the watercress or roquette, allowing the leaves to wilt. Divide between 4 plates, then top each pile of couscous with 2 mackerel fillets. Spoon the pan juices over the fish and serve.

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    Cook's tips

    Use whole sardines as an alternative to mackerel. Allow three 75g sardines per person and grill for 3-4 minutes on each side.


    Average user rating

    4 stars