Mackerel, fennel and olive spaghetti recipe | Sainsbury`s Magazine

Ingredients

• 1 large fennel bulb
• 1 tbsp light olive oil
• 150g dried spaghetti
• 2 fresh mackerel fillets
• 3 garlic cloves, sliced or chopped
• 1 red chilli, (deseeded if you like) and finely chopped
• 2 tbsp miniature capers, rinsed and drained
• 85g pitted queen or Nocellara olives, roughly chopped
• 1 x 30g pack flat-leaf parsley, leaves chopped
• zest and juice of 1 lemon