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Griddled mackerel fillets with fennel and cucumber coleslaw recipe

By Sal Henley

  1. Serves 4
  2. Takes 20 minutes to make, plus 30 minutes’ standing
  3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
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tried and tested

Ingredients

  1. ½ cucumber, halved lengthways, deseeded and thinly sliced
  2. 1 small fennel bulb, quartered, cored and thinly sliced
  3. 2 large celery sticks, thinly sliced
  4. 4 large fresh mackerel fillets
  5. 1 tsp sunflower oil

For the dressing

  1. 1 tbsp runny honey
  2. ½ tbsp Dijon mustard
  3. 15g fresh dill, chopped
  4. 1 tbsp extra-virgin olive oil
  5. 2-2½ tbsp white wine vinegar

Method

  1. 1. Shake all the dressing ingredients together with 2 tablespoons water in a clean jam jar. Season to taste.
  2. 2. Put the cucumber, fennel and celery into a mixing bowl and pour over the dressing. Toss together, then cover and stand for 30 minutes.
  3. 3. Heat a griddle pan over a medium-high heat until hot. Brush the fish with the oil, season and put skin-side down on the pan. Cook for 2-3 minutes each side or until just cooked through.
  4. 4. Spoon the coleslaw onto 4 plates, top with the fish and serve with boiled new potatoes and lemon wedges.

Nutritional info

Per serving: 386kcals, 28g fat (5.4g saturated), 29g protein, 4.4g carbs, 4.2g sugar, 0.4g salt

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