Smoked mackerel with fennel and tomato
Smoked mackerel is a very useful base for easy yet tasty dishes. This smoked mackerel with fennel and tomato is zingy and tasty, perfect for a weekend lunch. For a low carb meal, I served it on a bed of avocado slices but you can serve it with quinoa, couscous, rice, pearl barley, buckwheat etc. I used hot smoked, peppered mackerel, but other versions would work too.
Ingredients
Method
- Thinly slice the fennel, then roughly chop the tomatoes.
- Heat a small spoonful of oil in a frying pan, add the fennel and marjoram. Put a lid on and gently sauté it for 5 minutes. Add the tomatoes, lemon juice and zest. Season to taste.
- Put the lid on and gently simmer for about 8-10 minutes or until the vegetables have softened.
- Stir in the fresh herbs.
- Cut the avocado into thin slices (if used) and place the fish on top (remove the skin of the mackerel, if not liked).
- Serve the fish with the fennel & avocado on the side.