Grilled Mackerel with Fennel
Grilled Mackerel with Fennel

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, grilled mackerel with fennel. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Brush both sides with the remaining measured olive oil and season both sides with salt and pepper. Toss the watercress into the cucumber and fennel salad and add the red onion. Arrange the salad on a serving platter and place the mackerel.

Grilled Mackerel with Fennel is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Grilled Mackerel with Fennel is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have grilled mackerel with fennel using 5 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Grilled Mackerel with Fennel:
  1. Take 1 Mackerel
  2. Prepare 1 bunch Fennel leaves
  3. Make ready 1/2 Lemon
  4. Get 2 tbsp Olive oil
  5. Take 1 tsp Salt

Place a grilled mackerel fillet on top of each portion. Spoon the salad dressing around the edge of the plate. Take a Scandinavian approach, with an open sarnie made with rye bread and topped with smoked fish, raw fennel, capers and cream cheese In a small bowl, mix the fennel, onion, capers, lemon juice, oil, chives and some seasoning. Spoon over the fish toasts, with lemon wedges for squeezing over.

Steps to make Grilled Mackerel with Fennel:
  1. Pack the fennel leaves into a baking tray, and add some olive oil.
  2. Slice the mackerel in half, rub the salt into the flesh and place on top of the fennel. Add more olive oil.
  3. Bake in the oven at 200℃ for 15 minutes. Turn the fillets over halfway through.
  4. When done, discard the fennel you cooked with the fish. Cut new fennel into bite-sized pieces and serve it with the fish and lemon.

Combine apple, fennel, basil, mustard cress, parsley and mackerel in a bowl, drizzle with a little currant dressing, toss to combine and season to taste. Serve drizzled with extra dressing, with grilled sourdough. Fennel is a winning pairing for any fish, but its subtle aniseed notes work particularly well to round out the mackerel's assertive flavor. Combine the fennel and shallot at the bottom of a baking dish that's large enough to accommodate the fish. Sprinkle with salt, and drizzle with olive oil and the white wine.

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