Directions

1. Womersley Moroccan Mackerel Raspberry-Apache Chilli Place a non-stick pan on a medium heat and add the cumin and coriander seeds. Toast on a gentle heat until the seeds start to crackle and jump around.
2. Remove from the heat and pour the spices into a pestle and mortar and crush to a coarse mixture.
3. Pinch together the fillets, skin side up, then with a sharp knife, make small cuts into the flesh about 1⁄2way into the fish.
4. Drizzle a little olive oil onto the skin of the fish, then using your hand, rub in the oil so the skin gets an even coating and shine.
5. Sprinkle the mackerel with the crushed spices and season with a little salt and pepper.
6. Heat a non-stick pan. Once hot, lay the fish skin side down and cook for 2-3 minutes. Turn the fish over and cook for a further 2 minutes.

7. When the fish is cooked, squeeze over the juice of 1⁄2 a lemon.

8. Serve the fish with freshly cooked green beans, when they are cooked, drain and dress in Womersley Raspberry & Apache Chilli Vinegar and olive oil.

9. Chop the preserved lemon and sprinkle over the beans.