Pan-fried mackerel with golden beetroot & orange salsa from Jerusalem (page 222) by Yotam Ottolenghi and Sami Tamimi

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Accompaniments: Basmati & wild rice with chickpeas, currants & herbs

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Notes about this recipe

  • KarinaFrancis on March 04, 2023

    I love mackerel and this was a quick and delicious way to cook it. I didn’t add any olives to the salsa because the Silver Fox isn’t a fan.

  • TrishaCP on July 01, 2020

    This was a light and elegant dinner. The heat of the harissa worked really well with the salsa.

  • kitchen_chick on May 03, 2020

    Wow, is this delicious. I love mackerel, and this is a nice way to flavor it, but I think the star of this dish is the salsa. The beet and orange salsa would make a great salad on its own. We left out the raw onion because we don't like that flavor and thought it just fine. (Specifically, I don't like still tasting raw onion three hours later after I eat it!)

  • Silverscreensuppers on August 09, 2016

    This was the first thing I made from Jerusalem and I LOVED IT. Really delicious. Jerusalem is now my favourite cookbook and I've made lots of other things, but I must revisit this recipe as I remember being utterly delighted by how yummy this was.

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