Harissa mackerel with butter bean mash, sumac onions & mint sauce

Ingredients

Serves 2 to 4

Sumac onions:

1/2 a red onion, thinly sliced

1 tbsp of sumac

1 tsp of salt

Harissa mackerel:

4 mackerel fillets (2 mackerels)

1 tbsp of Harissa paste

1 garlic clove, pureed

1 tsp of ground cumin powder

1 tsp of lemon juice

1 tbsp of olive oil

Salt & pepper to taste

Butter bean mash:

2 cans (400gx2) of butter beans, drained & rinsed

3 garlic cloves

1/3 cup (about 75ml) of olive oil + extra for cooking

2 tbsp of lemon juice

Salt & pepper to taste

2 tbsp of water

Mint sauce:

15g (a bunch) of cilantro

15g (a big handful) of mint leaves

7g (a handful) of flat leaf parsley

2 scallions

1 garlic clove

2 tbsp of lemon juice

1 tbsp of water

Pinch of salt

Instructions

1) Start with the sumac onions. In a small bowl, combine the onions, sumac and salt. Massage well with your hands until softened and juices start coming out. Set aside.

2) To make the mackerels, in a medium bowl, combine the Harissa, garlic, cumin, lemon juice, olive oil, salt and pepper. Brush mixture over mackerels generously and set aside. Turn on the oven on grill to the highest temperature (250°C).

3) For the mint sauce, add all the ingredients to a food processor. Pulse until you have a sauce.

4) For the butter bean mash, heat olive oil in a pan over medium heat. Add garlic and let cook until softened for about 3 min. Add beans, and stir them well for 4min. Remove pan from heat and add garlic, oil and beans to a food processor. Add 1/3 cup of oil, lemon juice salt, pepper, water and pulse until you have a creamy mash.

5) On a sheet pan, place mackerels skin side up, and grill in the oven for 3min. Serve mackerel over butter bean mash, covered with sumac onions and mint sauce.