Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2

   In a bowl, toss the mackerel fillets with 1 tablespoon olive oil, half the garlic, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 1 teaspoon harissa paste. Place the fillets skin-side down on the prepared baking sheet.

3. 3

   Bake the mackerel for 12-15 minutes until the skin is crispy and the fish is cooked through.

4. 4

   While the fish bakes, rinse the quinoa thoroughly under cold water. In a medium pot, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed and quinoa is tender, about 15 minutes.

5. 5

   In a small bowl, mix remaining harissa paste, lemon juice, remaining garlic, ground cumin, coriander, smoked paprika, remaining salt, and black pepper. Stir in 2 tablespoons olive oil.

6. 6

   Slice the eggplant and brush both sides with remaining olive oil. Heat a grill pan over medium-high heat and grill the eggplant slices until tender and charred, about 3-4 minutes per side.

7. 7

   Once quinoa is cooked, fluff with a fork and stir in the harissa-lemon dressing and chopped parsley.

8. 8

   To serve, plate a bed of dressed quinoa, top with grilled eggplant slices, and place baked mackerel fillets on top. Garnish with extra parsley if desired.

Tips from the chef

• Be careful not to overcook the mackerel; it should remain moist inside while the skin crisps up.

• Rinsing quinoa removes its natural bitterness for a better flavor.

• Grilling the eggplant adds a smoky dimension that complements the spicy harissa.

• Harissa paste varies in heat, so adjust the amount according to your spice preference.

• Use fresh lemon juice for the dressing to ensure brightness in flavor.