Mackerel, fennel and olive spaghetti recipe
Serve our speedy mackerel spaghetti for a flavour-packed supper, ready in 30 minutes
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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
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