Roasted mackerel with fennel, red onion and apricot salad
Chef Mitch Tonks co-owns the award-winning Seahorse restaurant in Dartmouth, along with the six-strong Devon chain of Rockfish restaurants.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Paring knife
- Mixing bowl
- Whisk
- Measuring spoon
- Serving platter
- Plate
Ingredients
- 1 fennel bulb, trimmed and finely sliced
- 2 ripe apricots, finely sliced
- ¼ red onion, finely sliced
- 75g watercress
- 8 fresh mackerel fillets
- 1 tbsp small mint leaves
- juice of ½ lemon
- ½ tsp maple syrup
- 3 tbsp olive oil
- ½ tsp fennel seeds, finely ground
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