Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the sweet potato tian
- 50g/1¾oz unsalted butter
- 2 large sweet potato, peeled and sliced quite thinly
- 4 tbsp olive oil
- 2 tbsp chopped rosemary leaves
- 3 garlic cloves, finely chopped
- 1–2 tbsp sumac
- salt and freshly ground black pepper
For the chermoula
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- ½ bunch fresh coriander
- ½ bunch fresh mint
- ½ bunch fresh parsley
- ½ red onion, chopped
- 3 garlic cloves, chopped
- 2 green chillies, chopped
- 4 preserved lemons, peel only
- 1 lemon, juice only
- olive oil, enough to loosen
For the harissa-roasted mackerel
- 2 mackerel fillets
- 3 tbsp natural yoghurt
- 1 lemon, juice only
- 150g/5oz harissa
- 1 tbsp runny honey
To serve
- 1 tbsp chopped fresh mint leaves
- 1 tbsp chopped fresh coriander
Method
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For the sweet potato tian, preheat the oven to 210C/200C Fan/Gas 6. Melt the butter in a small pan or in the microwave.
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In a large bowl, toss the potato pieces in the melted butter and remaining ingredients. Season well with salt and freshly ground black pepper.
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In a small cast iron round pan, arrange stacked slices of the squash in a pattern upright, twisting into a circle. Cover with foil and bake for 30 minutes, then remove the foil and continue to cook for another 20 minutes or so to colour. Set aside and keep warm.
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Meanwhile, to make the harissa-roasted mackerel, preheat the grill to medium heat. Mix the yoghurt, lemon juice, harissa, and honey in a bowl. Cut the fillets into two and dip them in the yoghurt mixture. Leave to marinate while the tian is cooking.
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Meanwhile, for the chermoula dressing, dry fry the coriander and cumin seeds in a pan over a medium heat until aromatic. Remove from the heat and cool. In a blender or food processor, blend all the chermoula dressing ingredients together to make a purée. Add enough oil to loosen and set aside.
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When you’re ready to serve, grill the mackerel for 6–8 minutes, or until blistered and cooked through.
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To serve, spoon some chermoula dressing onto a serving plate, break the fish into pieces and place over the top. Garnish with some mint and coriander leaves and serve alongside the tian.
