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Ingredients
Method
- 2 tbsp olive oil
- ½ tbsp white wine vinegar
- 1 tsp Dijon mustard
- Small bunch of dill, chopped
- ½ lemon, juice only
- ½ sliced red onion
- 1 fennel bulb, thinly sliced
- ½ cucumber, thinly sliced
- 1 tbsp capers
- 400g fresh mackerel fillets
- Mix the oil, vinegar, mustard, dill and lemon juice to make a dressing. Mix the onion, cucumber, fennel and capers in a bowl and toss with the dressing, then set aside for 20 mins to infuse.
- Heat up a griddle pan and brush the mackerel fillets all over with some olive oil. Season with black pepper, then griddle for 5 mins on each side or until cooked through. Serve immediately with the fennel slaw.
45 mins
2 serving
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