- Serves: 2
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Effort: easy
For the fennel and tomato compote
- 3 tbsp olive oil
- 1 red onion, sliced
- 2 cloves garlic, crushed
- 1 bulbs fennel, sliced
- 1 bay leaf
- 1 tsp tomato purée
- 4 sprigs fresh thyme, leaves only
- 4 tomatoes, peeled, seeds removed, flesh diced
For the mackerel
- drizzle olive oil
- 4 fresh mackerel fillets
- 1/2 lemon, juice only
- steamed or boiled new potatoes, to serve
1. For the fennel and tomato compote: heat the olive oil in a large heavy-based frying pan or saucepan over a medium heat. Tip in the onion, garlic, fennel and bay leaf and fry for 5 minutes until golden brown.
2. Reduce the heat to low, cover the pan and sweat the vegetables for 20 minutes until softened.
3. For the mackerel: while the vegetables are cooking, heat a drizzle of olive oil in a frying pan over a medium-high heat. When the oil is hot, place the mackerel fillets in the pan skin-side down and cook for 3 minutes without moving, or until the skin is crisp and golden-brown.
4. Turn the mackerel fillets, season generously with salt and freshly ground black pepper and cook for a further minute until just cooked through.
5. Squeeze a little lemon juice over the fish and set aside until ready to serve.
6. To finish the fennel and tomato compote, stir the tomato purée and thyme leaves into the vegetables and cook for 1 minute then stir in the diced tomato and heat through.
7. To serve, divide the fennel and tomato compote between two plates and top each with 2 mackerel fillets, skin-side up. Serve with new potatoes.
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