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Oven-Grilled Mackerel With Chermoula

Whole mackerel marinated in a smoky, herbaceous chermoula and grilled in the oven.
Prep Time 10 mins
Cook Time 15 mins
Marinating time 1 hr
Total Time 25 mins
Course Main Course
Cuisine North African
Servings 4 people


  • 4 Mackerel, cleaned, kept whole
  • ½ tbsp olive oil

For the chermoula

  • 30 g fresh coriander, roughly chopped
  • 30 g flatleaf parsely, roughly chopped
  • 4 cloves of garlic
  • 1 fresh red chilli
  • 2 tsp apple cider vinegar
  • tsp cumin seeds, lightly roasted
  • tsp coriander seeds, lightly rosted
  • tbsp paprika
  • A small pinch of saffron
  • 2 tbsp olive oil
  • tsp salt
  • Juice of 1 lemon


To make the chermoula

  • Gently warm the apple cider vinegar and add the saffron. Let it infuse for 5 minutes.
  • Combine all the ingredients including the saffron and vinegar in a mortar and pound till you have a rough paste or process in a food processor. The chermoula should be coarsely ground.
  • Transfer to an airtight jar and store in the refrigerator.

To make the grilled mackerel

  • Coat the mackerel with the chermoula making sure to rub some of the marinade into the slits on the sides of the fish. Marinate for 1 hour.
  • Preheat the broiler in the oven to 180°C.
  • Heat ½ tbsp olive oil in a pan on medium heat and lightly sear the fish, cooking for no more than 30 seconds on each side.
  • Place the fish on a baking sheet and grill in the oven for 15 minutes. Serve with additional chermoula on the side.