Griddled mackerel with fennel and cucumber coleslaw

Seared mackerel fillets are perfectly matched to the fennel with a dill and mustard dressing.

Serves: 2

Preparation time:  15 minutes

Cooking time:  10 minutes

Cooling time: 20 minutes (marinating)

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You will need

  • 2 tablespoons olive oil, plus 1 teaspoon for griddling
  • ½ tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon caster sugar
  • ½ x 28g pack Sainsbury's fresh dill, chopped
  • ½ lemon, juice only
  • ½ small red onion, thinly sliced
  • 1 head of fennel, trimmed and thinly sliced
  • ½ cucumber, peeled, deseeded and sliced
  • 1 tablespoon capers
  • 2 x 200g Sainsbury's fresh mackerel fillets
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Recipe Information

Step by step guide to making Griddled mackerel with fennel and cucumber coleslaw

  1. Make the dressing by shaking the olive oil, white wine vinegar, mustard, sugar, dill and lemon juice together in a jam jar (or whisking in a jug).
  2. Combine the onion, fennel, cucumber and capers together in a bowl, and toss with the dressing. Leave the coleslaw for about 20 minutes to infuse the flavours.
  3. About 10 minutes before serving, heat a griddle pan to hot (or heat a barbecue until the coals are grey).
  4. Brush both sides of each of the fish fillets with the olive oil and griddle for 5 minutes on each side until cooked through.
  5. To serve, divide the coleslaw between plates and top with the griddled mackerel.

Cook's tip: As part of a balanced diet we should be eating at least 2 portions of fish a week (including one portion of oily fish) and mackerel is rich in omega-3 fatty acids.

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Nutritional information for Griddled mackerel with fennel and cucumber coleslaw

Nutritional information for Griddled mackerel with fennel and cucumber coleslaw

Nutrition type per serving
Calories 636 kcal
Total Fat 47.8g
Saturated Fat 8.3g
Salt 0.89g
Sugar 6.5g

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