Name: Fantastic tomato and fennel salad with flaked barbecued fish
Total time: 15 min
Yield: 1
Ingredients: extra virgin olive oil; 2 lemons; sea salt; freshly ground black pepper; 400 g fish fillets (tuna, mackerel, trout) from sustainable sources, ask your fishmonger; 1 handful fresh marjoram or oregano leaves picked and chopped; 8 nice plum tomatoes or 800g beautifully-ripe mixed tomatoes; 2 bulbs fennel trimmed, coarse outer leaves removed, herby tops reserved; 2 tablespoons balsamic vinegar; 1 red chilli deseeded and finely sliced, optional

Fantastic tomato and fennel salad with flaked barbecued fish

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Total Time:
15 minutes

Summer fennel salad pairs beautifully with hot, delicate fish.

Ingredients:

2 lemons
sea salt
extra virgin olive oil
freshly ground black pepper
400 g fish fillets (tuna, mackerel, trout) from sustainable sources, ask your fishmonger
1 handful fresh marjoram or oregano leaves picked and chopped
8 nice plum tomatoes or 800g beautifully-ripe mixed tomatoes
2 bulbs fennel trimmed, coarse outer leaves removed, herby tops reserved
2 tablespoons balsamic vinegar
1 red chilli deseeded and finely sliced, optional

Instructions:

Prepare the dressing by combining extra virgin olive oil, lemon juice, salt, and pepper. Spread this mixture over the fish and sprinkle with chopped marjoram or oregano. Grill the fillets on the hottest part of the grill for about 2 minutes. If the fish has skin, grill it skin-side down. Once cooked, transfer to a warm plate. For the salad, season sliced tomatoes with salt and pepper, then arrange on plates. Dress fennel slices with olive oil, lemon juice, salt, and pepper and scatter over the tomatoes. Top with flaked fish, fennel tops, balsamic vinegar, and chili (optional).

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