Ingredients
For the fennel and tomato compote- 3 tbsp olive oil
- 1 red onion, sliced
- 2 cloves garlic, crushed
- 1 bulbs fennel, sliced
- 1 bay leaf
- 1 tsp tomato pure
- 4 sprigs fresh thyme, leaves only
- 4 tomatoes, peeled, seeds removed, flesh diced
- drizzle olive oil
- 4 fresh mackerel fillets
- 1/2 lemon, juice only
- steamed or boiled new potatoes, to serve
Description
A Quick, Simple And Healthy Dish From Ricky Andalcio That’s Great As A Midweek Meal Or Smart Supper

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