Mackerel with Fennel and Orange

Method

• How to Make Mackerel with Fennel and Orange
• Preheat oven to 200°C (400°F)
• Slice fennel thinly and place in a mixing bowl
• Zest both oranges, set zest aside, then segment oranges removing pith and membranes
• Combine fennel, half the orange segments, half the zest, 1 tablespoon olive oil, salt, and pepper
• Lay fennel-orange mixture in a baking dish as a bed
• Pat mackerel fillets dry and season both sides with salt and pepper
• In a pan, heat 1 tablespoon olive oil over medium-high heat
• Sear mackerel fillets skin-side down for 2 minutes until crisp, without moving them
• Flip fillets and cook 30 seconds more, then remove from heat
• Arrange mackerel skin-side up over fennel-orange bed in baking dish
• In the same pan, add butter and melt
• Stir in garlic, remaining orange zest, and thyme; sauté 1 minute until fragrant
• Add white wine to deglaze, scraping any browned bits, simmer 1 minute
• Pour pan sauce evenly over mackerel and fennel in baking dish
• Place remaining orange segments on top
• Bake dish for 8 minutes until the mackerel is just cooked through
• Remove from oven and rest 2 minutes
• Scatter fresh parsley over the dish
• Plate by spooning fennel-orange mixture onto warm plates, top with mackerel fillet and drizzle with juices
• Garnish with extra parsley and black pepper if desired
• Serve immediately, optionally with a simple green salad or crusty bread