Mackerel and Moroccan spices

Method

1. First marinate the mackerel. Place in a shallow ovenproof dish and drizzle with a little olive oil, then sprinkle with turmeric and cayenne pepper, rubbing over the fish. Sprinkle over the thyme sprigs and set aside for 30 minutes.
2. Preheat a frying pan. Add the olive oil and fry the shallot, garlic and ground cumin over a medium heat to soften but not brown.
3. Pour in the orange juice and bring to the boil, reducing by around half. Then add the tomato juice and cook for 1 to 2 minutes.
4. Pour the sauce over the marinated fish and place in a preheated oven (180˚C/160ºC Fan/Gas mark 4) for 15 to 20 minutes until the fish is cooked through.
5. Cook the noodles according to pack instructions, drain and toss with the Flora ProActiv spread and orange zest. Serve with fish and garnish with fresh herbs.

Method – Air Fryer

1. First marinate the mackerel. Place in a shallow oven-proof dish and drizzle with a little olive oil, then sprinkle with turmeric and cayenne pepper, rubbing over the fish. Sprinkle over the thyme sprigs and set aside for 30 minutes.
2. Preheat a frying pan. Add the olive oil and fry the shallot, garlic and ground cumin over a medium heat to soften but not brown.
3. Pour in the orange juice and bring to the boil, reducing by around half. Then add the tomato juice and cook for 1 to 2 minutes.
4. Place the fish and sauce in a small ovenproof dish or foil tray that fits the basket and air fry at 180°C for 10-12 minutes until cooked through.
5. Cook the noodles according to pack instructions, drain and toss with the ProActiv Buttery and orange zest. Serve with fish and garnish with fresh herbs.