Baked mackerel with fennel and tomatoes

Name: Baked mackerel with fennel and tomatoes
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 mackerel fillets; 1 fennel bulb, thinly sliced; 250g cherry tomatoes; 1 red onion, thinly sliced; 2 tbsp olive oil; 1 tsp fennel seeds; 1 lemon, halved; 10g fresh dill, chopped

Rich, oily mackerel fillets baked on soft fennel and tomatoes with a squeeze of lemon, simple and full of flavour.

Time40 min
LevelEasy
Costabout £2.60 a head
Oven200°C (180°C fan)

2 servings

Ingredients

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4mackerel fillets
1fennel bulbthinly sliced
250 gcherry tomatoes
1red onionthinly sliced
2 tbspolive oil
1 tspfennel seeds
1lemonhalved
10 gfresh dillchopped

Method

1
Heat the oven to 200°C (180°C fan).
2
Toss the fennel, onion, tomatoes, fennel seeds and 1 tbsp oil in a roasting tin with a pinch of salt. Roast for 20 minutes, until soft.
20 min
3
Take the tin out and push the veg to the sides. Lay the mackerel skin side up in the middle.
4
Drizzle over the rest of the oil and season well.
5
Roast for 8 to 10 minutes, until the skin is crisp and the flesh flakes.
9 min
6
Squeeze over half the lemon, scatter with dill and serve with the other half cut into wedges.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.