saffron and fennel aromatic stuffing

Using a mortar and pestle, crush the toasted fennel seeds until coarse.
Add the garlic, chilli, ground ginger, ground cinnamon, saffron infusion, lemon zest, olive oil and salt.
Pound into a fragrant paste.
Score each mackerel three times on both sides.
Fill the cavity with the paste and rub a little into the cuts.
Refrigerate for 30 to 60 minutes to allow the flavours to penetrate.

charred green chermoula

Char the garlic cloves in a dry pan until lightly blackened and softened.
Blend with the cumin, smoked paprika, Aleppo pepper or chilli flakes, lemon juice, coriander, parsley, green chilli and salt.
Slowly stream in the olive oil until a vibrant sauce forms.
Taste and adjust the acidity or seasoning if needed.

citrus olive couscous

Place the couscous and butter in a bowl.
Pour over the hot vegetable stock.
Cover tightly and leave for 5 minutes.
Fluff with a fork.
Fold through the olives, grated carrot, chickpeas, lemon zest, preserved lemon, chopped coriander, chopped mint and toasted cumin.
Season with salt and freshly cracked black pepper.
Keep warm.

cook the mackerel

Preheat the oven to 190°C.
Brush the fish lightly with olive oil and season with flaky sea salt.
Heat a cast-iron grill pan until smoking hot.
Sear the mackerel for 2 minutes on each side to develop caramelisation and grill marks.
Transfer to a roasting tray and finish in the oven for 6 to 8 minutes, until the flesh is just opaque and flakes easily from the bone.
Rest for 2 minutes before serving.

plating

Spoon a generous bed of citrus olive couscous onto each plate.
Place the mackerel slightly off-centre.
Spoon the charred chermoula around and over the fish, without completely covering it.
Finish with micro coriander or fennel fronds, a few drops of extra virgin olive oil, lemon wedges and a light dusting of smoked paprika.

chef notes

Toasting the fennel seeds intensifies their sweet anise flavour and works particularly well with oily fish.
Preserved lemon adds depth and complexity that fresh lemon alone does not provide.
Charred garlic in the chermoula brings subtle bitterness and extra depth.
For a finer presentation, remove the top fillet from the bone after cooking and serve boneless over the couscous.