MACKEREL wii MIXED PEPPER COUSCOUS

First, put the couscous into a heatproof bowl. Bring the stock to the boil in a pan, pour onto the couscous and cover the bowl with cling film. Leave the couscous to cook in the residual heat and absorb the stock.

Cut the ‘cheeks’ from each pepper and lay them skin side down on the hot barbecue for 5—6 minutes or until the skin is blackened and blistered. Remove the charred peppers to a bowl, cover tightly with cling film and leave to steam for 5 minutes or so.

Uncover the peppers and peel away their skins. Finely chop the pepper cheeks and place in a bowl. Add the chopped chillies, lime zest and juice, chopped tomatoes and parsley. Trickle over the remaining coriander and lemon infused oil and stir together while the peppers are warm, so that they soak up the flavours really well.

For the infused oil, pour the rapeseed oil into a small cast-iron pan and add the coriander seeds, garlic and lemon zest. Place the pan on the edge of the barbecue to gently warm the oil through for a few minutes. Remove from the heat and set aside to allow the flavours to infuse.

Now prepare the mackerel for cooking. Lay half of the rosemary sprigs on one side of your fish cage (you'll need a large one) and place the mackerel fillets side by side on the herb bed. Brush each mackerel fillet all over with the infused coriander and lemon oil and sprinkle with a little salt. Lay the remaining rosemary sprigs on top of the mackerel and close the fish cage. Set aside while you peel the roasted peppers.

Place the fish cage on the hot barbecue and cook the fish for about 5 minutes on each side, turning the cage.