Seared Mackerel, Charred Fennel, Blood Orange, Pomegranate Dressing

Ready in 20-30 mins

oily fish

European

A bright, tangy mackerel dish to bring some summer colour to a grey day

Ingredients

1 mackerel, filleted Mixed ratings!
1 blood orange
1 large fennel bulb
¼ medium pomegranate
1 medium red onion
4-6 new potatoes
Extra virgin olive oil
lemon juice

Support seafood sustainability by varying what you use

The recipe also works with Arctic char , Herring , Horse mackerel and Rainbow trout

Begin with the vegetables, trim the fennel, then cut into wedges. Do the same with a red onion. Coat the vegetables in a little olive oil. Boil the new potatoes until almost cooked, then cut in half lengthwise.
In a heavy based pan or griddle sear the fennel and onion until they begin to blacken, add the potatoes & a little more oil, season. Pop in the oven for 15-20 minutes on 180°C fan.
Cut the skin from the blood orange and segment. Reserve any juice to add to the dressing.

Credit: Louise Hurst

4. To make the pomegranate dressing; remove the seeds from the pomegranate. Blitz in a mini blender & then pass through a sieve. Now pour into a small pan & reduce by half. Cool then add any reserved juice from the orange, 1 tbls lemon juice, 3 tbls extra virgin olive oil & finally salt & pepper.

5. Now heat a frying pan to a medium-high heat. Lightly coat the orange segments with oil and toss briefly in the pan to char. Remove. (A blow torch works well too.

6. Lightly season & oil the mackerel. Place in the medium-hot frying pan, sear for 2 minutes, then flip over, continue to cook for a further minute. (depending on the size of the fillet).

7. Spoon the vegetables onto 2 plates, top with the fish and drizzle with the fruity dressing, add a few pomegranate seeds and fennel fronds.