INGREDIENTS
4 fillets of mackerel
2 oranges segmented
1 bulb Fennel, finely sliced
1 pomegranate, deseeded
2 red chicory
1 Lemon
Olive oil
A sprig of dill
For the tapenade
200g pitted black olives
1 clove garlic
2 anchovy fillets
30g capers
100 ml good olive oil
Recipe continues
METHOD
Mix the orange, fennel, chicory and pomegranate in a bowl. Add lemon juice, olive oil and season to taste.
To make the tapenade, place all the ingredients in a blender and mix until it forms a smooth paste.
Pan fry the mackerel fillets, skin side down first then turning when crisp. Serve on the fennel and orange with a drizzle of tapenade and a sprig of dill to garnish.