Mackerel with fennel compote

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
For the mackerel

  • 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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