Ingredients

• ½ onion
• peeled
• 2 tomatoes
• roughly chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp olive oil
• 8 mackerel fillets
• skin on
• 2 tsp fresh lemon juice
• sea salt and freshly ground black pepper

Directions

• Put the onion
• tomatoes
• cumin
• coriander
• one tablespoon of the oil and a large pinch of salt and pepper into a food processor and blitz until smooth. Transfer the tomato mixture to a saucepan
• place over a medium heat and cook for 6 minutes
• stirring frequently
• until the sauce is slightly reduced. Set aside.
• Heat the remaining oil in a large non-stick frying pan over a medium–high heat. Season the mackerel fillets on both sides with salt and pepper and add the fish to the pan
• skin-side down (you may need to do this in batches). Fry for 3 minutes
• without moving the fillets
• until the skin is crispy and golden brown. Flip over and cook for another 1–2 minutes
• or until the fish is just cooked through. Add the lemon juice and allow it to sizzle for a few seconds.
• Transfer the fillets to warmed plates
• spoon the spicy sauce over the fish and serve immediately.