Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crisp-skinned mackerel fillets over caramelised fennel and blistered tomatoes.
Equipment: Roasting tray; grill
Measures and names
Ingredients
- 4 mackerel fillets
- 1 fennel bulb, cut into wedges, fronds kept
- 200 g cherry tomatoes, on the vine if possible
- 2 tbsp olive oil
- 0.5 lemon, in wedges
- salt and black pepper
Method
- Heat the oven to 200°C (fan 180°C). Toss the fennel with most of the oil and seasoning, and roast for 15 minutes.
- Add the tomatoes and roast for 8 more minutes until the fennel is caramelised.
- Meanwhile, heat the grill to high. Oil and season the mackerel and grill skin-side up for 4-5 minutes until crisp and cooked.
- Serve the mackerel over the fennel and tomatoes with lemon wedges and the fennel fronds.
Swaps and tips
Mackerel is one of the cheapest and healthiest fish at the counter. Sardines work the same way.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 36 g | 6 g | 5 g | 46 g | 595 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
