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Pomegranate-glazed mackerel with satsuma & fennel salad
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Total Time:
1 hour 10 minutes
Ingredients:
  • 40 ml pomegranate molasses
  • 40 ml runny honey
  • 2 satsumans or 1 orange
  • 4 mackerel fillets from sustainable sources
  • 2 medium beetroots
  • 1 small red onion
  • 1 small fennel
  • 4 satsumas
  • 1 bunch of fresh dill
  • 4 tablespoons extra virgin olive oil
  • 1 lemon
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon runny honey
Instructions:
  • Preheat the oven to 200ºC/gas 6. Roast the beetroot wrapped in foil for 40 to 45 minutes until tender. Let it cool. Combine pomegranate molasses, honey, 40ml satsuma or orange juice in a bowl, season, and marinate mackerel for 20 minutes. Peel and finely slice onion and fennel, slice satsumas, combine with beetroot. Make vinaigrette by whisking oil, lemon juice, molasses, and honey in a bowl. Set aside. Grill marinated mackerel for 4 minutes until golden and charred. Brush with glaze. Drizzle vinaigrette over salad, toss with dill, and serve.

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