Mackerel with fennel and preserved lemon

A classic dish for fish lovers.


Mackerel with fennel and preserved lemon

  • 15 minutes
  • Serves 2
  • EASY

PER SERVING 364 kcals, protein 29.1g, carbs 3.6g, fat 25.9g, sat fat 5.2g, fibre 2.6g, salt 0.7g



  • mackerel fillets 4, skin on
  • lemon 1, juiced plus wedges to serve
  • fennel a small bulb, halved and very finely sliced
  • preserved lemon 1, flesh scraped out and discarded, and the peel finely diced
  • flat-leaf parsley a bunch, roughly chopped
  • olive oil golden caster sugar 1/2 tsp
  • 1. Rub the fillets with half the lemon juice and season. Grill the mackerel skin side up for about 7 minutes or until cooked through.
  • 2.Toss the fennel, preserved lemon skin and parsley in 1 tsp olive oil, the sugar and the remaining lemon juice and season well. Serve with the mackerel.