Griddled mackerel fillets with fennel and cucumber coleslaw

Griddled mackerel fillets with fennel and cucumber coleslaw
  • Serves icon Serves 4
  • Time icon Hands on time 20 mins, plus 30 mins standing time

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

Nutrition: per serving

Calories
386kcals,
Fat
28g (5.4g saturated)
Protein
29g
Carbohydrates
4.4g (4.2g sugars)
Salt
0.4g
Calories
386kcals,
Fat
28g (5.4g saturated)
Protein
29g
Carbohydrates
4.4g (4.2g sugars)
Salt
0.4g

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

Method

  1. Shake all the dressing ingredients together with 2 tablespoons water in a clean jam jar. Season to taste.
  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. 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. Spoon the coleslaw onto 4 plates, top with the fish and serve with boiled new potatoes and lemon wedges.

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