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Roasted mackerel with fennel, red onion and apricot salad


Serves: 4
timePrep time: 10 mins
timeTotal time:
Roasted mackerel with fennel, red onion and apricot salad
Recipe photograph by Jonathan Gregson

Roasted mackerel with fennel, red onion and apricot salad


Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
531Kcal
Fat
41gr
Saturates
8gr
Carbs
3gr
Sugars
3gr
Fibre
2gr
Protein
39gr
Salt
0.4gr

Mitch Tonks

Mitch Tonks

Chef Mitch Tonks co-owns the award-winning Seahorse restaurant in Dartmouth, along with the six-strong Devon chain of Rockfish restaurants. He is also an ambassador with the Marine Stewardship Council [MSC], which sets standards for sustainable fishing.
See more of Mitch Tonks’s recipes
Mitch Tonks

Mitch Tonks

Chef Mitch Tonks co-owns the award-winning Seahorse restaurant in Dartmouth, along with the six-strong Devon chain of Rockfish restaurants. He is also an ambassador with the Marine Stewardship Council [MSC], which sets standards for sustainable fishing.
See more of Mitch Tonks’s recipes

Ingredients

  • 1 fennel bulb, trimmed and finely sliced
  • 2 ripe apricots, finely sliced
  • ¼ red onion, finely sliced
  • 75g watercress
  • 8 fresh mackerel fillets
  • 1 tbsp small mint leaves
For the dressing:
  • juice of ½ lemon
  • ½ tsp maple syrup
  • 3 tbsp olive oil
  • ½ tsp fennel seeds, finely ground

Step by step

Get ahead

Prepare the salad and dressing up to a few hours ahead. Store separately, cover and chill; bring back to room temperature before serving.

  1. Preheat the oven to 220°C, fan 200°C, gas 7. Put the fennel, apricots, onion and watercress into a bowl; set aside.

  2. Arrange the mackerel fillets in a lightly oiled shallow roasting tin; season and roast for 6-8 minutes.

  3. Whisk all the ingredients for the dressing in a bowl; season to taste.

  4. Add the mint leaves to the salad, pour over the dressing and toss together. Serve with the mackerel.

Chef quote

Fennel and apricots are great together. Use firm, fresh apricots – their acidity works well with the fennel

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