Mackerel with fennel and orange salad
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Karen Thomas
Mackerel with fennel and orange salad
This zingy salad is a lighter meal for two, full of healthy fats
Serves: 2
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
516Kcal
Fat
32gr
Saturates
5gr
Carbs
29gr
Sugars
11gr
Fibre
4gr
Protein
25gr
Salt
0.4gr
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Ingredients
- 75g quinoa, rinsed
- 1 large orange
- 1 tbsp sherry vinegar
- 1 tbsp extra-virgin olive oil, plus 2 tsp
- 1 tsp clear honey
- 2 fresh mackerel fillets
- 1 small fennel bulb
- a large handful of pea shoots or rocket (½ x 50g bag pea shoots)
- 20g whole almonds, toasted and roughly chopped
Step by step
- Cook the quinoa in boiling salted water for 15 minutes or until tender. Drain well and tip back into the pan, off the heat.
- Meanwhile, using a serrated knife, cut the peel and pith away from the orange, reserving the peel. Slice into thin rounds, then cut into half-moon shapes and set aside. Squeeze any juice from the reserved skins into a large bowl – you should have about 1-2 tablespoons.
- Add the sherry vinegar, 1 tablespoon of olive oil and the honey to the orange juice bowl, mix and season to taste. Stir about half of the dressing into the quinoa.
- Heat a large nonstick frying pan until hot. Brush each mackerel fillet all over with 1 teaspoon of oil, season, then fry, skin-side down, over a medium-high heat for 3-4 minutes until the skin is crisp. Turn over and cook for a further couple of minutes.
- Slice the fennel thinly or shave it with a peeler. Toss it in the remaining dressing with the orange slices and pea shoots.
- Serve the mackerel with the fennel salad and quinoa, then scatter over the almonds.
