Grilled Mackerel with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Mackerel is wonderfully affordable and packed with omega 3 fatty acids that are fantastic for your heart and brain. The fennel adds a lovely anise flavor that complements the fish beautifully, and when it's grilled alongside the fillets, it becomes sweet and tender. Fresh herbs and a squeeze of lemon finish everything off with brightness. It's simple, elegant, and honestly foolproof.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 180g each)
- 2fennel bulbs(halved lengthwise)
- 5 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2fresh lemon(halved)
- 2 tablespoonsfresh dill(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 2garlic cloves(minced)
- 3 tablespoonswhite wine
- ½ teaspoonfennel seeds(toasted)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 200°C). Pat the mackerel fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season generously with sea salt and black pepper.
Tip: Dry fish ensures better browning and prevents sticking to the grill grates.
- 2
Brush the fennel halves with 2 tablespoons of olive oil and season with salt and pepper. Place them cut-side down on the grill and cook for 12-15 minutes, turning occasionally, until golden and tender with charred edges.
Tip: Fennel becomes sweeter and more tender when caramelized by heat.
- 3
Once fennel is nearly done, place the mackerel fillets skin-side down on the grill. Cook for 5-6 minutes without moving them, allowing the skin to crisp beautifully.
Tip: Keep the grill grates clean with a wire brush before cooking fish to prevent sticking.
- 4
Carefully flip the mackerel fillets and cook for another 2-3 minutes until the flesh is opaque and flakes gently. Transfer to a warm plate.
Tip: Mackerel cooks quickly due to its higher fat content; avoid overcooking to maintain moisture.
- 5
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, minced garlic, white wine, chopped dill, parsley, and toasted fennel seeds. Squeeze the juice from one lemon half into the mixture and stir gently.
Tip: This herbaceous oil should be made just before serving to preserve the fresh flavors.
- 6
Arrange the grilled mackerel fillets and fennel on serving plates. Drizzle the herb oil generously over the fish and fennel, and garnish with the remaining lemon half for squeezing at the table.
Tip: Serve immediately while the fish is still warm for the best flavor and texture.
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