Marinated mackerel with green olive & celery dressing

Marinated mackerel with green olive & celery dressing

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(1 ratings)

Prep: 10 mins Cook: 5 mins plus 1 hr pickling and overnight marinating


Serves 4

Mackerel is undoubtedly a British superfood but it can leave your kitchen full of pungent aromas.  You can avoid this by lightly pickling instead of cooking it, like in this fresh-tasting recipe

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal638
  • fat58g
  • saturates10g
  • carbs8g
  • sugars8g
  • fibre1g
  • protein20g
  • salt1.8g
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  • 2 mackerel, filleted and pin bones removed


    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • ½ tsp fennel seeds, toasted
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 150ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 banana shallots, sliced into rings
  • 1 ½ tbsp golden caster sugar
  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 150ml red wine vinegar
  • 10 green olives, pitted and halved
  • 2 celery sticks, thinly sliced at an angle
  • 1 tsp chopped celery leaves
  • lemon wedges, to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • crème fraîche, to serve (optional)


  1. Lay the mackerel fillets, skinside down, in a shallow dish, then sprinkle with the fennel seeds and 1 1/2 tbsp flaky salt, making sure you cover the fish evenly. Cover with cling film and put in the fridge for 1 hr, then remove, wash off the salt and fennel seeds, and pat the fish dry with kitchen paper.

  2. Return the fish to the shallow dish, skin-side up, pour over the olive oil and scatter over the shallots. Put the sugar, lemon juice and vinegar in a small saucepan and bring to the boil, then pour the hot liquid over the fish. Leave to cool, cover in cling film and put in the fridge to marinate overnight. 

  3. The next day, remove the fish from the fridge 1 hr before serving to bring it to room temperature, then transfer to a serving plate. Stir in the olives, celery and celery leaves. Leave for a few mins, then serve with lemon wedges and a couple of spoonfuls of crème fraîche.

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Comments, questions and tips

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19th May, 2019
Wouldn’t you need to freeze this first to make sure it’s parasite free?
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