spanish mackerel with chatni gashneez, walnuts & green olives

The Spanish mackerel carries a punch of flavours - cumin, clove and cardamom - finished with a swish of lime and garlic, green chilli and fresh coriander; think, a coriander-based salsa verde.

Author

Adam Wolfers, Gerard's Bistro

Servings

4

Ingredients

• 1 tsp clove powder
• ½ tsp black cardamom powder
• 1 ½ tsp turmeric powder
• 1 tsp coriander seed powder
• 1 tsp black pepper powder
• ½ tsp cumin powder
• 120ml Mount Zero Lime Pressed Extra Virgin Olive Oil
• 1 tsp Mount Zero Pink Lake Salt
• 1 cup coriander leaves, picked and washed
• ½ green chilli, chopped
• 1 garlic clove, minced
• 100g Mount Zero Arbequina Extra Virgin Olive Oil
• 1 lime, juiced
• 1 tsp Mount Zero Pink Lake Salt
• 2 cubes ice
• 4 tbsp raw chopped walnuts
• 4x 160g Spanish mackerel fillets, skin off
• 200g Chatni gashneez (above)
• 125ml Hawaje spice oil (above)
• 12x baby green tomatoes, cut in half
• 2 tbsp Mount Zero Arbequina olives, deseeded and chopped
• 1 tbsp preserved lemon, diced

Directions

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.
2. In an upright blender, place coriander, chilli, garlic, lime juice, salt and olive oil.  
3. Blend on high, adding the ice cubes after about 30 seconds of blending to make sure it doesn’t get hot.  
4. Place in a bowl and add the chopped walnuts. Set aside.
5. Preheat the oven to 180 degrees Celsius.
6. Place fish in a mixing bowl with the hawaje oil and massage it so it completely covers the fish.
7. 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.
8. 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.
9. 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!