Sign up to the GoodTo Newsletter. You can unsubscribe at any time. For more information about how to do this, and how we hold your data, please see our privacy policy
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
A fragrant summer salad of fennel, chicory and Italian salad leaves, topped with lightly fried Mackerel fillets and an orange dressing
Ingredients
- 4 mackerel fillets, fresh or just thawed, if frozen
For the salad:
- 2 oranges
- 1 large or 2 small fennel bulbs
- 2 handfuls of Italian leaf salad, or similar
- 1 head of red chicory
For the dressing:
- 4 tbs orange juice (juice from 1 orange)
- 1 tsp cider vinegar
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper
- 6 tbs walnut oil
- 3 tbs walnuts, roughly chopped
WEIGHT CONVERTER
Method
- To make the salad: Take the peel off the oranges with a very sharp knife, removing the pith. Cut each orange into at least 8 thin slices, taking out any pips. Trim the fennel, keeping the fronds to add to the dressing. Cut the fennel into very fine slivers.
- To make the dressing: Whisk the orange juice with the vinegar, mustard and seasoning, then whisk in 5 tbs of the walnut oil and any chopped fennel fronds.
- Add the rest of the oil to a frying pan and warm through, adding the walnuts to toast them. Take out of the pan with a draining spoon and drain on kitchen paper. Add the mackerel fillets to the pan, skin-side down, and cook for a few mins on each side.
- Toss the salad leaves in a little of the dressing, then add the orange and fennel slices and arrange on plates. Sprinkle with the walnuts and put the fish on top. Spoon over more dressing.
Top Tip for making Mackerel with orange and fennel salad
You can use hazelnut or olive oil, if you prefer — but watch out that the walnuts don’t burn.

Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Beef and beetroot salad
This beef and beetroot salad matches juicy succulent stead with chargrilled vegetables and inky dark beetroot to make one of the tastiest salads around.
By Jessica Dady • Published
-
Thai spiced steak salad
This Thai spiced steak salad is packed with crunch and texture, with a base of noodles so it's filling as well as tasty. Perfect for fun meal for two.
By Jessica Dady • Published
-
Warm rainbow cabbage salad
This warm rainbow cabbage salad is the perfect healthy side for the cooler months of the year, giving you a fresh crunch with your meal without it being too chilly...
By Octavia Lillywhite • Published
-
Red velvet cupcakes
Red velvet cupcakes from the Hummingbird Bakery have deep red sponge with a delicious cream cheese frosting. They are delightfully decadent.
By Jessica Dady • Published
-
Vegetable stew
A vegetable stew recipe that is quick, cheap and easy to make and is an absolute family favourite. Speeded up by swapping haricot beans for canned butter beans, this meal is a winner
By Jessica Dady • Last updated
-
Jam tarts
Jam tarts are one of the simplest bakes around, perfect for making with kids, for novice bakers, or anyone who just fancies a bit of a retro treat.
By Rachael Martin • Published
-
The Queen’s dinner table rule means this everyday essential isn’t ‘allowed’ for her royal relatives
The Queen reportedly prefers a more 'formal' approach to mealtimes and prioritises traditional etiquette with her nearest and nearest...
By Emma Shacklock • Published
-
The Queen's early morning sweet snack is very pricey
By Kudzai Chibaduki • Published
-
Who won The Great British Sewing Bee? The 2022 champion revealed
Here's who won The Great British Sewing Bee last night...
By Selina Maycock • Last updated