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    • Mackerel with Fennel and Orange

    Mark Sharron
    Easy
    30 minutes
    2-4
    Amount Per Serving: Calories 260; Fat 16g; Carbs 9g; Protein 13g
    Mackerel with Fennel and Orange is a delicious and easy seafood dish that can be enjoyed any time of the year. Combining the fresh, bright flavors of orange, fennel and garlic with the rich taste of butter and white wine, this dish packs a flavorful punch. Perfect for a light lunch or dinner, this recipe is sure to become a favorite in your household.    
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    Ingredients

    • 4 mackerel fillets
    • 2 oranges
    • 1 bulb of fennel, trimmed and thinly sliced
    • 2 tablespoons olive oil
    • 2 cloves of garlic, crushed
    • 2 tablespoons fresh thyme leaves
    • Sea salt and freshly ground black pepper
    • 2 tablespoons butter
    • 2 tablespoons white wine
    • 2 tablespoons fresh parsley, chopped

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Bake for 15-20 minutes or until the mackerel is cooked through.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.