Recipe: Fennel Tops and Sweet Leaves with Mackerel and Preserved Lemon

September 10, 2024

Health experts recommend eating a portion of oily fish a week, so mackerel is the perfect choice for a mid-week easy meal. It’s rich in protein and fatty acid omega-3 and an excellent source of vitamin D. We love the look of this recipe from Steve’s Leaves using fennel tops and preserved lemon - tasty and nutritious!

Ingredients

1 bag Steves Leaves Fennel Tops and Sweet Leaves
⅓ cucumber, sliced
1½ tbsp olive oil
1 preserved lemon
2 whole fresh mackerel, filleted
1 tbsp vegetable oil
Salt and pepper

Method

1. Drain and rinse the preserved lemon then slice very finely into segments.
2. Add the salad leaves and cucumber to a bowl.
3. Trickle with the olive oil and season with salt and pepper.
4. Then stir in the lemon and give it all a toss.
5. Heat the vegetable oil in a pan on a high heat. Fry the mackerel fillets for 2 mins on each side, skin side first.
6. Place the mackerel fillets on to the salad and serve. By the way, if you’re not crazy about mackerel, seared tuna works brilliantly, too.

For more great recipes using Steves Leaves click here

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