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Roasted mackerel with fennel, red onion and apricot salad
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Jonathan Gregson
Roasted mackerel with fennel, red onion and apricot salad
Recipe by Mitch Tonks
Serves: 4
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
531Kcal
Fat
41gr
Saturates
8gr
Carbs
3gr
Sugars
3gr
Fibre
2gr
Protein
39gr
Salt
0.4gr
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
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.
-
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.
Chef quote
Fennel and apricots are great together. Use firm, fresh apricots – their acidity works well with the fennel