- 4 x 150 g Spanish mackerel cutlets
- 1 tsp smoked paprika, or to taste
- 1 tsp sweet paprika, or to taste
- ½ tsp ground cumin
- 1 cup flat-leaf (Italian) parsley leaves
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- 150 g cherry tomatoes, halved or quartered if bigger
- olive oil, for cooking
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Check the mackerel for errant scales. Mix both the paprikas together with the cumin and ½ tsp salt and sprinkle this spice mix evenly over the flesh parts of the cutlets.
Allow the fish to sit out at room temperature while you make the salad.
Toss the parsley, lemon juice and extra virgin olive oil with some salt and pepper in a bowl until the leaves are well coated. Add the tomatoes and toss a few times more.
To cook the fish, heat a barbecue hotplate to high. Drizzle the cutlets with a little olive oil and grill on each side for about 4 minutes or until nicely browned and the flesh has changed colour right through. A good way to check if the cutlets are cooked is to use your tongs to grab the backbone and give it a wiggle. If the fish is cooked through, the bone will be very loose. If the fish is still a bit firm and stuck to the bone, then continue cooking.
Serve the fish with the salad and potatoes or even some couscous or quinoa.
• Smoked Spanish paprika is available from good food stores and delis.