Roasted mackerel with fennel, red onion and apricot salad
Roasted mackerel with fennel, red onion and apricot saladSubscribe to Sainsbury's magazine
- 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
Prepare the salad and dressing up to a few hours ahead. Store separately, cover and chill; bring back to room temperature before serving.
Preheat the oven to 220°C, fan 200°C, gas 7. Put the fennel, apricots, onion and watercress into a bowl; set aside.
Arrange the mackerel fillets in a lightly oiled shallow roasting tin; season and roast for 6-8 minutes.
Whisk all the ingredients for the dressing in a bowl; season to taste.
Add the mint leaves to the salad, pour over the dressing and toss together. Serve with the mackerel.
Fennel and apricots are great together. Use firm, fresh apricots – their acidity works well with the fennel