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Baked mackerel in charmoula

Time 50 minutes
Yields Serves 4
Baked mackerel in charmoula
(Gary Friedman / Los Angeles Times)
1

Heat the oven to 400 degrees. In a blender, grind the garlic, green onions, cilantro and parsley to a thick paste; if necessary, start adding oil.

2

With the machine running, gradually add the oil through the feed tube. Season with cumin, salt and paprika and pulse to mix. Add the lemon juice and pulse again. The mixture should be a fairly coarse, full-flavored puree. Adjust the seasonings with salt and lemon juice.

3

Remove the side fin and bones if necessary. Scatter the onion slices in a single layer in a large earthenware baking dish. Generously coat both sides of each fillet with the herb paste and place on top of the onions, skin-side up. Cover with aluminum foil and bake 20 minutes.

4

Remove the foil and continue baking until the skin begins to turn golden, 15 to 20 minutes. Serve each fillet on its bed of onions.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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