mackerel
- 4 whole mackerel, butterflied (bones removed)
- 1 tbsp olive oil
Butterflied mackerel with chermoula
Ella Gibbons
30th April 2026
Butterflied mackerel with chermoula
30 min
This butterflied mackerel recipe by Ella Gibbons at The Palomar of Studio Paskin pairs grilled mackerel with a bright green chermoula made with fresh herbs, toasted spices, garlic and citrus for a bold, vibrant dish full of freshness and smoky flavour.
Simple but full of character, it’s an easy fish recipe that works well for spring and summer menus, light suppers or relaxed sharing plates.
Serves 4.
Ingredients
chermoula
- 1 tsp cumin seeds, toasted
- 1 tsp coriander seeds, toasted
- 1 large bunch parsley, leaves picked
- 1 large bunch coriander, leaves picked
- 2–3 garlic cloves
- 1 tbsp lemon juice
- 1 tsp Aleppo pepper (pul biber)
- 1 tbsp white balsamic vinegar
- zest of 1 lemon
- 150ml olive oil
- 1 tsp smoked paprika
Method
chermoula
Lightly crush the toasted cumin and coriander seeds to a
coarse texture, then blend with the herbs, garlic, olive oil and white balsamic until you have a bright green, slightly coarse sauce.
Stir in the lemon juice and zest, Aleppo
pepper and smoked paprika, then season to taste.
mackerel
Heat a grill pan or barbecue until very hot.
Rub the mackerel with olive oil and season with salt.
Cook the fish skin-side down for 3–4 minutes until crisp and lightly charred, then turn and cook for a further 1–2 minutes until just cooked through.
serve
Spoon over the chermoula on a plate and top with the mackerel.
Serve with lemon wedges on the side.
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