Marinated mackerel with sumac salsa

Serves 6

* 6 small, fresh mackerel, gutted and cleaned

For the marinade

* 1 small bunch coriander, chopped

* ½ small bunch parsley, roughly chopped

* 3 cloves garlic, roughly chopped

* ¾tsp hot smoked paprika

* 1tsp cumin seeds, roughly crushed

* ½tsp ground ginger

* 1 pinch saffron stamens

* 2tbsp olive oil

* 1 lemon, juice and finelygrated zest For the salsa

* 300g cherry tomatoes, halved or quartered

* ½ cucumber, peeled, deseeded and chopped

* 1tsp sumac

* 1tbsp extra-virgin olive oil

* 1tbsp parsley, roughly chopped

To make the marinade, put all the ingredients in a small food processor and pulse until finely chopped, or grind with a pestle and mortar. Make three diagonal slashes on both sides of each fish and slather inside and out with the marinade.

Set aside for 15-30 minutes, then barbecue over white-hot coals for about 5 minutes on each side until the skin is lightly charred and the flesh white. Alternatively, slide under a hot grill for about 10 minutes, turning halfway through cooking.

To make the salsa, combine the ingredients, season and serve with the mackerel.