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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
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