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Mackerel with harissa, sweet potato chips and charred tenderstem broccoli

Try this recipe for a dose of fiery harissa and good-for-you mackerel.

Serves 4 Total Time 30 mins


  • 300g Ocado tenderstem broccoli 
  • 2 sweet potatoes, cut into chunky chips 
  • 3 tbsp olive oil
  • 1 tbsp za’atar
  • 8 fresh or frozen mackerel fillets (unsmoked)
  • Zest of 1 lemon
  • 2–3 tbsp harissa 
  • 31g pack coriander, roughly chopped
  • 4 tbsp tzatziki, to serve (optional)


  1. Preheat the oven to 200°C/180°C fan/Gas Mark 5.
  2. Spread the broccoli and potatoes onto a large roasting tray. Season, sprinkle over the za’atar and drizzle the oil.
  3. Roast for 20 minutes until the veg begins to soften and catch around the edges. Meanwhile, lay the fish on a plate and smear the harissa all over.
  4. Remove the veg from the oven, place the fillets on top, grate over the lemon zest and return to the oven.
  5. Cook for 10 minutes or until the fish is cooked through. Serve with tzatziki, coriander and a squeeze of lemon.
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