- 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.