Mackerel, oriental from the oven with tomato salad

Ingredients for 4 servings:

• 4 mackerel(s)
• 200 g natural yogurt
• 2 tbsp paste (tahini)
• 1 bunch parsley, fresh
• 2 spring onions
• 2 tbsp, heaped raisins
• 2 tbsp sesame seeds
• 2 garlic cloves, finely chopped
• 3 tsp lemon(s) (oriental salted lemon)
• ½ tsp sumac
• 5 tbsp olive oil
• 2 ½ tsp cumin
• 1 clove(s)
• 1 tsp coriander seeds
• 4 grains allspice
• 1 pinch of anise
• 4 tomatoes, chopped
• 3 tbsp coriander, fresh
• 1 tsp brown cane sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

For the spice mix: cumin, cloves, coriander seeds, allspice, anise, garlic clove, 2 teaspoons of preserved salt lemons from an oriental supermarket. Tomato salad: 4 chopped tomatoes, 1 teaspoon cumin, fresh coriander, spring onion, brown cane sugar, salt, and good olive oil. Crush the spice mix ingredients in a mortar and pestle. Score the outside of the mackerel with a sharp knife and season with salt. Rub the spice mix inside and out. Place the raisins and parsley in the belly of the fish and place them on an oiled baking sheet. Sprinkle a layer of sesame seeds on each fish and drizzle with a thin layer of olive oil. Bake in the oven at 200°C (top and bottom heat) for 30 minutes. Meanwhile, mix the yogurt with the tahini, spring onion, and garlic and season with salt. Sprinkle the finished sauce with sumac. For the tomato salad, mix the ingredients and season to taste. Finally, drizzle with oil. Serve with rice.