Spanish mackerel with chatni gashneez, walnuts and green olives

Hawaje spice oil
1 tsp clove powder
1/2 tsp black cardamom powder 
1 1/2 tsp turmeric powder 
1 tsp coriander seed powder 
1 tsp black pepper powder 
1/2 tsp cumin powder 
120ml Mount Zero Lime Pressed Extra Virgin Olive Oil
1 tsp Mount Zero Pink Lake Salt

Chatni gashneez
1 cup picked and washed coriander leaves
1/2 green chilli, chopped
1 garlic clove, minced
100g Arbequina Extra Virgin Olive Oil
1 lime, juiced
1 tsp Mount Zero Pink Lake Salt
2 cubes ice
4 tbsp raw chopped walnuts

Spanish mackerel
4x 160g Spanish mackerel skin off
200g Chatni gashneez (above)
125ml Hawaje spice oil (above)
12x baby green tomatoes, cut in half
2 tbsp Arbequina olives, deseeded and chopped
1 tbsp preserved lemon, diced

Hawaje spice oil
1. Place all ingredients in a small pot and toast spices until fragrant, approximately 2 minutes. (Make sure you do not burn your spices). Set aside to cool down.

Chatni gashneez
1. In an upright blender, place coriander, chilli, garlic, lime juice, salt and olive oil.  Blend on high adding the ice cubes after about 30 seconds of blending to make sure it doesn’t get hot.  

2. Place in a bowl and add the chopped walnuts. Set aside.

Spanish mackerel
1. Pre heat oven to 180 degrees Celsius.

2. Place fish in a mixing bowl with the hawaje oil and massage it so it completely covers the fish.

3. Place the fish on a tray covered with baking paper and bake in the oven for 6-8 minutes.

4. Remove from the oven and place on a serving plate.

5. In a mixing bowl add the chatni gashneez, green olives and preserved lemon. Mix it all together and then spoon evenly over all of the fish.  

6. Add the green tomatoes to cover the top of the fish. Drizzle with a little bit of olive oil over the top of the fish. Serve!