Faster Chef

Every week Jon Cuthill invites some of the South's best chefs to take the Faster Chef Challenge. Their task is to cook a meal live on the radio in under five minutes, and make it look, smell and taste delicious. You can also click on the link below to download other recipes from the series.

The finished Fillets of Mackerel

2 Mackerel Fillets
2tbs plain flour
1/2 tsp smoked paprika
1 tbsp olive oil
grated zest & juice of 1/2 an orange
1-2 tsp harissa paste depending on taste
50g/2oz toasted pine nuts
roughly chopped coriander
mixed salad leaves

Nikki Burdon and her chef Liz

Method

• Mix the flour with the paprika.
• Cover the mackerel fillets in the paprika flour, shake off excess and set to one side.
• Mix 1/2 tbsp olive oil with orange zest & juice and harissa paste.
• Heat remaining olive oil until very hot. Fry the fish skin side down first for two minutes. Turn over for one extra minute and add sauce. Let it bubble until it is sticky.
• Place fillet on a bed of salas leaves and top with the glaze, toasted pine nuts and copped coriander

You can listen to Jon Cuthill on BBC Radio Solent every weekday from 9am-12.30pm.