Chermoula-crusted fish with butternut and mint

Servings: 4


  • 4x 200g salmon fillets
  • olive oil

Chermoula Sauce:

  • 10g fresh coriander, chopped
  • 1 small red chilli, chopped
  • ¼ tsp smoked paprika
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 2Tbs olive oil
  • 1Tbs lemon juice
  • sea salt and black pepper

Butternut Couscous:

  • 2Tbs butter
  • 1 small butternut, cubed, parboiled
  • 5g fresh mint
  • 2 cup cooked and seasoned couscous
  • 75g pomegranate rubies
  • olive oil for drizzling
  • juice of ½ a lemon


  • Preheat oven to 180ºC.
  • Mix together all sauce ingredients.
  • Place fish on a lined baking tray, top with sauce.
  • Season, bake for 7–10 min. Set aside.
  • Heat a frying pan, add butter and toss in butternut, pan-fry gently until golden brown and cooked through.
  • Season well, allow to cool. Toss with mint, couscous and pomegranate. Drizzle over olive oil and lemon juice.

Serve: With butternut couscous.


Smoked Mackerel & Avo

Servings 4


• 6 peppered smoked mackerel fillets
• 4 Boiled Eggs
• 2 ripe avocados
• 1 lemon
• Black pepper and sea salt to taste
• extra-virgin olive oil
• Chopped spring onions or rocket


• Break the mackerel up on a plate.
• Slice the avocado and scatter it over the mackerel.
• Squeeze over the lemon and give it a good crack of black pepper, a sprinkle of sea salt and a decent splash of oil.
• Add a boiled egg, spring onions or rocket.
Tip: If you do can’t find peppered smoked mackerel, you may use smoked snoek