Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
For the dressing
- 2tablespoons white wine vinegar
- 2teaspoons honey
- 3tablespoons olive oil
- 1 pinch salt
- 1 pinch cracked black pepper
For the salad
- 2 large oranges
- 4 medium mackerel fillets, freshingredient tip
- 1 large fennel bulb
- 100grams lettuce
Nutrition per serving
2680kJ / 638Cal
2680 Kilojoules or 638 Calories
31% of daily energy intake*
Protein
26.8grams
Fat
55.8grams
Carbs
10.0grams
Sugars
9.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A perfect light lunch salad with zingy fennel and orange paired with rich, flavoursome mackerel.
Method
Step 1 of 5
Peel the oranges with a serrated knife and squeeze juice from the peels into a small bowl. Thinly slice the oranges.
Step 2 of 5
For the dressing, add white wine vinegar, honey and 2 tbs of olive oil to the orange juice, whisk to combine and season to taste.
Step 3 of 5
Brush the mackerel fillets with the remaining oil and place skin side down in a pan over a medium high heat for 3 minutes to crisp the skin. Flip and cook for a further 2 minutes.
Step 4 of 5
Finely slice the fennel bulbs with a very sharp knife, vegetable peeler or mandolin.
Step 5 of 5
Place the lettuce on a serving platter, top with mackerel fillets, orange slices and fennel, drizzle over the dressing and serve.
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