Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 smoked mackerel fillets
  • 1 fennel
  • 1 tsp dried marjoram
  • 2 medium tomatoes chopped
  • Grated zest of ½ lemon
  • Juice of 1 lemon
  • 1 Tbsp chopped dill or basil leaves
  • 1 avocado optional
  • Salt & pepper

Method
 

  1. Thinly slice the fennel, then roughly chop the tomatoes.
  2. 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.
  3. Put the lid on and gently simmer for about 8-10 minutes or until the vegetables have softened.
  4. Stir in the fresh herbs.
  5. Cut the avocado into thin slices (if used) and place the fish on top (remove the skin of the mackerel, if not liked).
  6. Serve the fish with the fennel & avocado on the side.