mackerels are in season right now and our local market has some great silver bellies to offer. we’ve simply stuffed it with baby fennel and coriander and popped it under the grill for a fuss-free lunch. the mackerel was so big we had to share it between the two of us.


1 x 500g fresh mackerel
1 baby fennel
a handful of coriander
2 big fat juicy tomatoes
1 bulb of garlic
2 tbs balsamic vinegar
1/2 tbs brown sugar
1/2 lemon
1 tbs honey
olive oil
sea salt

  1. preheat your grill/oven to 200C.
  2. wash and de-gut your lovely mackerel. pat dry and rub a little sea salt over and under.
  3. discard outer layers of your fennel, cut it in eighths.
  4. stuff the mackerel with the chopped fennel and coriander, rub a bit of olive oil over the fish and slide it under the hot grill for 12 minutes, turning half way through.
  5. meanwhile cut your tomatoes in halves, heat a little olive oil in a nonstick pan over medium heat, put the tomatoes in the hot pan cut-side-down and add the sugar and balsamic vinegar when the tomatoes start to brown. turn off the heat, cover the pan and let them sweat.
  6. chop the bulb of garlic horizontally, stick it in another hot pan with hot oil, over a medium-low heat. sprinkle a little seasalt and honey over it and cook til soft and mellow.
  7. when the mackerel is cooked and crispy, serve everything together on a big plate/board and dig in!