Fresh Mackerel Salad with Fennel and Orange Recipe

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serves: 4
Skill: easy
Prep: 5 min
Cooking: 15 min

Nutrition per portion

Calories 481 kCal 24%
Fat 31g 44%
  -  Saturates 6g 30%


  • 2 ciabatta rolls, torn into small chunks
  • 2 oranges, peeled and segmented, 4tbsp juice reserved
  • 8 mackerel fillets
  • 2 medium fennel bulbs, finely sliced
  • large handful green olives, pitted
  • for the dressing
  • 2tbsp wholegrain mustard
  • 1tbsp olive oil


  • Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Place the ciabatta on a baking sheet, drizzle with olive oil and bake for 15 minutes until golden. Meanwhile, make the dressing by mixing the mustard and the reserved orange juice with the oil. Season.

  • Heat the grill to medium-high and line a baking sheet with foil. Season the mackerel and grill for 3 to 5 minutes on each side, until golden brown and cooked through.

  • To serve, divide the fennel, orange segments and olives between 4 bowls, and scatter over the warm ciabatta croutons. Top with 2 mackerel fillets and drizzle over the dressing.

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