Griddled mackerel fillets with fennel and cucumber coleslaw

Name: Griddled mackerel fillets with fennel and cucumber coleslaw
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: ½ cucumber, halved lengthways, deseeded and thinly sliced; 1 small fennel bulb, quartered, cored and thinly sliced; 2 large celery sticks, thinly sliced; 4 large fresh mackerel fillets; 1 tsp sunflower oil; For the dressing; 1 tbsp runny honey; ½ tbsp Dijon mustard; 15g fresh dill, chopped; 1 tbsp extra-virgin olive oil; 2-2½ tbsp white wine vinegar

Portion size: Serves 4
Hands on time 20 mins, plus 30 mins standing time
Difficulty: easy

Dairy-free

Gluten-free

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This recipe is low in calories, carbs and salt; a very healthy and attractive summer mackerel recipe using fennel.

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Ingredients

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

For the dressing

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

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Method

Shake all the dressing ingredients together with 2 tablespoons water in a clean jam jar. Season to taste.
Put the cucumber, fennel and celery into a mixing bowl and pour over the dressing. Toss together, then cover and stand for 30 minutes.
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.
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Spoon the coleslaw onto 4 plates, top with the fish and serve with boiled new potatoes and lemon wedges.