Amanda Marron's recipe for Mackerel Stuffed Filet with Couscous and Kale Gremolata

  • Mackerel Stuffed Filet with Couscous and Kale Gremolata.

    Mackerel Stuffed Filet with Couscous and Kale Gremolata. Courtesy of Amanda Marron

 
Updated 10/21/2020 6:56 AM

Mackerel Stuffed Filet with Couscous and Kale Gremolata

For Gremolata

                                                                                                                                                                                                                       
 

1 cup kale, washed and dried

2 cloves garlic

Zest of 1 lemon

1/8 teaspoon salt

1/8 teaspoon black pepper

Pinch of red pepper flakes

Juice from 1 lemon

½ cup olive oil

For the fish

4 fish fillets (pollock, grouper, sole or other mild white fish)

2 tins King Oscar mackerel in olive oil with lemon, drained

¼ cup plain panko bread crumbs

¼ cup mayonnaise

Pinch of red pepper flakes

1 tablespoon unsalted butter, melted

Paprika

For the couscous

2 cups dried pearl (Israeli) couscous

2 teaspoons unsalted butter

1 shallot, finely diced

1 glove garlic, minced

3 cups chicken or vegetable stock

1 teaspoon fresh parsley, chopped

Zest of 1 lemon

Salt & pepper to taste

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First mix all ingredient for gremolata in a food processor or small blender and pulse until all ingredients are incorporated. Pour into a container and set aside (will keep in the refrigerator for up to one week so it can be made in advance).

Then preheat your oven to 400 degrees and lightly oil a 9x9-inch glass baking dish. Lay out fish fillets and pat with paper towel to remove any excess moisture.

In a bowl add the mackerel and use a fork to break apart then mix in bread crumbs, mayo, red pepper and lemon zest. Once combined, spoon ¼ of the mixture onto the filet, then roll up and place each piece in the baking dish. Drizzle each piece of fish with the melted butter and sprinkle with paprika. Bake for 15 to 20 minutes until flaky.

While the fish is in the oven, heat up the stock in a small saucepan. In a frying pan melt the butter and then add in the shallot and garlic, sweat for 2 to 3 minutes over low heat. Turn heat up to medium and add couscous and toast for 2 to 3 minutes, stirring frequently to prevent over browning. Add in hot broth and bring to a boil, reduce to a simmer and cover for 10 minutes. Once cooked, remove from heat and add in the lemon zest, parsley and salt and pepper (to taste). Place ¼ of the couscous on a plate and top with a piece of the stuffed fish. Drizzle with the gremolata and serve.

Serves 4

-- Amanda Marron

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