Healthy Spice-Rubbed Roasted Mackerel and Chickpeas

Spice-Rubbed Roasted Mackerel and Chickpeas with Coriander Lime Aioli

Mackerel is packed with omega-rich fish oil, making it one of the healthiest and delicious foods we can eat. Not only that, it is one of the best value for money. 8 whole mackerel cost me $6! (See recipe notes for information on how to prepare it.) Roasting the fish whole adds to the great flavour, and the meat separates very easily from the bones after cooking.

Serves: 4 | Prep time: 20 mins | Cook time: 20 mins

Ingredients:

• 8 Whole Mackerel, Gutted and Cleaned (2 per person)
• 1 – 2 Cans Chickpeas, Drained

For the Spice Rub:

• 1 Tbsp Smoked Paprika
• 1 Tbsp Turmeric Powder
• 1 tsp Chili Powder
• ½ tsp Cumin Powder
• ½ tsp Coriander Powder
• ½ tsp Salt Flakes
• ¼ tsp Cracked Black Pepper

Optional: Mixed Green Vegetables (I used Asparagus, Broccoli and Zucchini) To Serve:

• Green Chili, sliced
• Coriander
• Lime

For the Coriander Lime Aioli:

• ½ Cup Mayonnaise
• ½ Cup Greek Yogurt
• 1 Clove Garlic, Crushed
• Zest and Juice of 1 Lime
• 2 Tbsp Coriander, Chopped
• ¼ tsp Salt Flakes

Instructions

1. Rinse the fish and lay to drain on some paper towel. Blot the inside of the fish too. Preheat the oven to 200C/390F and pour the chickpeas into the roasting dish.

2. Mix all the ingredients for the spice rub. Sprinkle half over the chickpeas and stir to coat. Rub the remaining spices on the inside and outside of the mackerel fillets. Place on top of the chickpeas.

(If using the vegetables, prepare by cutting to similar sizes and adding on another tray. )

3. Drizzle everything with some oil (I used coconut) and roast for 20 minutes.

4. While the mackerel is roasting, make the Aioli by mixing all ingredients in a bowl.

5. Once out of the oven, scatter sliced green chilli and coriander over the mackerel and chickpeas. Transfer the veg, if using, to a serving bowl but serve the mackerel and chickpeas right out of the roasting tray, with the aioli on the side.

Notes:

Some fish shops will gut and clean the mackerel for you, or you can even use fillets if you prefer (add mackerel fillets into pan halfway through cooking time to give them 10 -12 minutes only)

But if you do need to prepare your own mackerel, here is how you do it: slice straight down the belly and remove internal organs.

Then cut the head off right behind the fins. Then rinse the fish under water. I find this easier to do in the sink and I have a bag on the side to dispose of the offcuts.

Tell us, what is your favourite healthy meal? Try this recipe and let us know how it went in the comment box below or share with us a photo of your dish on Instagram using #evertenlovetocook or tag us at @evertenlovetocook

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