This is a delicious and deceptively easy dish, as you can just place everything in one tray in the oven. Oily fish like mackerel are excellent sources of vitamin d and omega-3- fatty acids, and fennel is excellent for digestion.
Yield: 2 Servings
2 fennel bulbs - 1 diced and 1 quartered
2 lots of cherry tomatoes on the vine
1 red pepper, diced
1 tsp dried seaweed (optional)
2 mackerel fillets
2 slices of lemon, plus a little extra lemon juice
sea salt and black pepper
a handful of flat leaf parsley, chopped
Preheat the oven to 200oC. Toss the diced pepper and diced and quartered fennel in olive oil and place on a roasting tray. Squeeze over a little lemon juice.
Add the cherry tomatoes on the vine at the side of the tray and drizzle a little oil over them too. Season everything with sea salt and black pepper. Roast for 20-25 minutes, turning the vegetables over after 10 minutes.
Season the mackerel fillets. Heat a little olive oil in a pan and cook them skin side down until crispy.
Transfer this mackerel to the oven skin side up. Sprinkle over the dried seaweed and chopped parsley.
Place a slice of lemon on each mackerel fillet. Turn off the oven and leave the tray inside for 5 minutes. Then serve.