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Mackerel With Fennel and Pernod

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a great midweek summer supper dish for busy people: really delicious, quick, easy and healthy!

This is a great midweek summer supper dish for busy people: really delicious, quick, easy and healthy!

Ingredients

Serves: 4

Metric Cups
  • 4 mackerel fillets
  • 2 tablespoons plain flour
  • 3 tablespoons sunflower oil
  • ½ fennel (head)
  • 3 little gem lettuce (hearts)
  • 1 lemon
  • ½ teaspoon sugar
  • 2 tablespoons pernod
  • salt
  • black pepper
  • 4 mackerel fillets
  • 2 tablespoons all-purpose flour
  • 3 tablespoons vegetable oil
  • ½ fennel (head)
  • 3 small heart of romaine lettuce (hearts)
  • 1 lemon
  • ½ teaspoon sugar
  • 2 tablespoons pernod
  • salt
  • black pepper

Method

Mackerel With Fennel and Pernod is a community recipe submitted by fjane37 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

I just made this up last night, and thought it was really good: wanted to share! So might need some refining.

  • Preheat the oven to 210 degrees C.
  • Slice off the bottom of the fennel, then cut widthways into 1/2 centimetre slices. Make sure you get all the nice leafy green bits in there. Slice the baby gems into quarters lengthways. Cut the lemon in half, then cut each half into four wedges. Put 1 tbsp oil in a baking dish (I used an oval Pyrex dish about 45cm long), throw in the fennel, baby gems and lemon wedges and toss in the oil. Season with a little salt, pepper and the sugar.
  • Spread the flour on a plate and season generously with salt & pepper. Put the oil in a heavy-bottomed frying pan and get it really hot. Have a spatula or tongs to hand. One by one, dredge the mackerel fillets in the seasoned flour; when the oil just reaches smoking point, put in one fillet and turn the flame down to medium. Give the fish just long enough to colour (a few seconds only!), then flip it. Quickly remove and lay on the bed of veg. Repeat with the other three fillets. Essential to do this stage very quickly, about 5 seconds each side.
  • Sprinkle the whole thing with the Pernod, then whack it in the oven for 10 minutes. That's it! Goes well with baby new potatoes.
  • I just made this up last night, and thought it was really good: wanted to share! So might need some refining.

  • Preheat the oven to 210 degrees C.
  • Slice off the bottom of the fennel, then cut widthways into 1/2 centimetre slices. Make sure you get all the nice leafy green bits in there. Slice the baby gems into quarters lengthways. Cut the lemon in half, then cut each half into four wedges. Put 1 tbsp oil in a baking dish (I used an oval Pyrex dish about 45cm long), throw in the fennel, baby gems and lemon wedges and toss in the oil. Season with a little salt, pepper and the sugar.
  • Spread the flour on a plate and season generously with salt & pepper. Put the oil in a heavy-bottomed frying pan and get it really hot. Have a spatula or tongs to hand. One by one, dredge the mackerel fillets in the seasoned flour; when the oil just reaches smoking point, put in one fillet and turn the flame down to medium. Give the fish just long enough to colour (a few seconds only!), then flip it. Quickly remove and lay on the bed of veg. Repeat with the other three fillets. Essential to do this stage very quickly, about 5 seconds each side.
  • Sprinkle the whole thing with the Pernod, then whack it in the oven for 10 minutes. That's it! Goes well with baby new potatoes.
  • Tell us what you think