WITH ORANGE AND FENNEL SALAD
4 fresh mackerel, scaled, gutted and heads removed 2 fennel, trimmed and sliced 6 oranges, peeled and segmented 3 tbsp olive oil Juice of 1 lemon
1 First you need to get the bone out of the mackerel. Slit down the belly with a sharp knife. Lay it down with the skin side facing up on a chopping board and flatten it with the back of your hand, then turn it over. Gently pull out the backbone – you’ll be amazed how easily it comes out – and snip it off at the tail end. With tweezers or (clean) pliers, remove any remaining bones. 2 Brush lightly with oil, season and place on an oiled fish grill. Barbecue for a few minutes on each side, until cooked through. 3 Mix together the fennel and orange segments with the olive oil, lemon juice and some seasoning. Serve with the fish.
PREP: 10 MINS COOK: 15 MINS, PLUS MARINATING SERVES 4