• 1 fennel bulb, trimmed and finely sliced
  • 2 ripe apricots, finely sliced
  • ¼ red onion, finely sliced
  • 75 g watercress
  • 8 fresh mackerel fillets
  • 1 tbsp small mint leaves

For the dressing:

  • juice of ½ lemon
  • ½ tsp maple syrup
  • 3 tbsp olive oil
  • ½ tsp fennel seeds, finely ground


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7. Put the fennel, apricots, onion and watercress in a bowl; set aside.

  2. 2

    Arrange the mackerel fillets in a lightly oiled shallow roasting tin; season and roast for 6-8 minutes.

  3. 3

    Whisk all the ingredients for the dressing in a bowl; season to taste.

  4. 4

    Add the mint leaves to the salad, pour over the dressing and toss together. Serve with the mackerel.


    Get ahead: prepare the salad and dressing up to a few hours ahead. Store separately, cover and chill; bring back to room temperature before serving.

Nutritional Details

Each serving provides
  • Energy 2232kj 533kcal 27%
  • Fat 39.8g 57%
  • Saturates 7.5g 38%
  • Sugars 3.7g 4%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 804kj/192kcal

Each serving provides

3.9g carbohydrate 2.3g fibre 38.8g protein

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