Mackerel With Orange & Harissa Glaze - cooking recipe

Ingredients

300 g filleted mackerel, skin on (10oz.)
2 tablespoons plain flour
1/2 teaspoon smoked paprika
2 tablespoons extra virgin olive oil
1 small orange, juice and zest of, grated
1 -2 teaspoon harissa (to taste, as brands vary)
50 g pine nuts, toasted (2 oz.)
1 bunch coriander, very roughly chopped

Preparation

Sift flour with smoked paprika and seasoning.
Roll the mackerel fillets in the sifted flour mixture. Shake off excess flour and set the fish aside in a single layer.
To make the glaze; put 1 tablespoon of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together.
Heat remaining olive oil in a frying pan with until very hot. Fry the fish fillets for 5 minutes on the skin side, then on the flesh side.
When the fish is nearly cooked (it should look firm), pour over the orange and harissa glaze; bring to the boil and allow the liquid to bubble until sticky.
Sprinkle over the pine nuts and coriander.