Chilli-Infused Mackerel with Mango Chutney

This simple yet flavorful recipe for chili-infused mackerel with mango chutney is a perfect weeknight meal. The mackerel is marinated in a mixture of mango chutney, olive oil, lemon juice, cumin, coriander, and chili powder, then baked until cooked through. The result is a moist, flavorful fish with a slightly spicy kick. Serve with additional mango chutney, if desired.

Mackerel is a fatty fish that is often overlooked in favor of more popular fish like salmon and tuna. However, mackerel is a delicious and nutritious fish that is also relatively inexpensive. This recipe is a great way to enjoy mackerel, and the mango chutney adds a touch of sweetness and acidity that complements the fish perfectly.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 4 mackerel fillets
• 1/2 cup mango chutney
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chilli powder
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the mackerel fillets on the prepared baking sheet.
4. In a small bowl, whisk together the mango chutney, olive oil, lemon juice, cumin, coriander, chilli powder, salt and pepper.
5. Brush the mackerel fillets with the marinade.
6. Bake for 15-20 minutes, or until the mackerel is cooked through.
7. Serve with additional mango chutney, if desired.

Why It Works

• The marinade helps to keep the mackerel moist and flavorful.
• The chili powder adds a bit of heat to the dish, but it is not overpowering.
• The mango chutney provides a sweet and tangy counterpoint to the fish.
• Baking the mackerel is a simple and easy way to cook it.