Citrus & Fennel Salad with Grilled Mackerel

Ingredients

• 2 mackerel fillets (à 130 g)
• 1 fennel bulb, very thinly sliced
• 2 oranges, segmented
• 1/2 red onion, thinly sliced
• 2 tbsp olive oil
• A handful parsley
• Salt, black pepper

Instructions

1. 1Season the mackerel and grill or pan-fry skin side down for 3–4 minutes.
2. 2Turn and cook 1–2 minutes more, until just cooked through.
3. 3Toss fennel, orange segments and onion with olive oil, salt and pepper.
4. 4Plate the salad, add the mackerel and any juices from the orange.
5. 5Finish with parsley and an extra grind of pepper.

Simple swaps

• Herring, sardines or salmon work well instead of mackerel.
• Grapefruit can replace the orange.

Why it fits your focus

Oily fish provides protein and the omega-3 fats EPA and DHA, while the citrus contributes vitamin C and the fennel adds fibre.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.