spanish mackerel with chatni gashneez, walnuts & green olives

Directions

Hawaje Spice Oil

1. Place all ingredients in a small pot and toast spices until fragrant, approximately 2 minutes. (Make sure you do not burn your spices). Set aside to cool down.

Chatni Gashneez

1. In an upright blender, place coriander, chilli, garlic, lime juice, salt and olive oil.  

2. Blend on high, adding the ice cubes after about 30 seconds of blending to make sure it doesn’t get hot.  

3. Place in a bowl and add the chopped walnuts. Set aside.

Spanish Mackerel

1. Preheat the oven to 180 degrees Celsius.

2. Place fish in a mixing bowl with the hawaje oil and massage it so it completely covers the fish.

3. Place the fish on a tray covered with baking paper and bake in the oven for 6-8 minutes. Remove from the oven and place on a serving plate.

4. In a mixing bowl, add the chatni gashneez, green olives and preserved lemon. Mix it all together and then spoon evenly over all of the fish.

5. Add the green tomatoes to cover the top of the fish. Drizzle with a little bit of olive oil over the top of the fish. Serve!