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Mackerel, fennel and olive spaghetti
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Mackerel, fennel and olive spaghetti
Serve our speedy mackerel spaghetti for a flavour-packed supper, ready in 30 minutes
Serves: 2
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
670Kcal
Fat
31gr
Saturates
6gr
Carbs
60gr
Sugars
6gr
Fibre
14gr
Protein
30gr
Salt
1.1gr
Ingredients
- 1 large fennel bulb
- 1 tbsp light olive oil
- 150g dried spaghetti
- 2 fresh mackerel fillets
- 3 garlic cloves, sliced or chopped
- 1 red chilli, (deseeded if you like) and finely chopped
- 2 tbsp miniature capers, rinsed and drained
- 85g pitted queen or Nocellara olives, roughly chopped
- 1 x 30g pack flat-leaf parsley, leaves chopped
- zest and juice of 1 lemon
Step by step
- Reserve the fennel fronds then finely slice the bulb. Heat the oil in a frying pan over a medium heat, add the sliced fennel and a pinch of salt and cook for 8-10 minutes or until softened and lightly caramelised.
- Meanwhile cook the spaghetti according to pack instructions. Heat the grill to medium high, cook the mackerel skin-side up for 3 minutes or until the skin is blistered and golden and crisp, flip and cook for another minute or until cooked through. Set aside.
- Add 1-2 tablespoons of the pasta water to the frying pan of fennel and allow it to bubble off for 1 minute then add the garlic and cook for 2 minutes, stirring constantly so that it doesn’t burn. Add the chilli, capers and olives, mix well. Remove from the heat and season with black pepper.
- Drain the pasta and add to the fennel pan, then add the fish, breaking it up into large flakes. Roughly chop the fennel fronds and stir through along with the parsley, lemon zest and as much of the juice as you wish, to taste. Serve in warmed bowls.