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Gallery Mackerel with Roasted Fennel, Meyer Lemon, and Olives Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 head fennel 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 Meyer lemon 1/4 cup coarsely chopped pitted Kalamata olives 1 whole mackerel (2 to 3 lbs., head off)

Gallery Mackerel with Roasted Fennel, Meyer Lemon, and Olives

Recipe Summary Servings: 4

Mackerel with Roasted Fennel, Meyer Lemon, and Olives

Mackerel with Roasted Fennel, Meyer Lemon, and Olives

Mackerel with Roasted Fennel, Meyer Lemon, and Olives

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 head fennel 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 Meyer lemon 1/4 cup coarsely chopped pitted Kalamata olives 1 whole mackerel (2 to 3 lbs., head off)

Directions

Preheat oven to 400 degrees. Slice fennel into 1/2-inch wedges (reserve fronds), arrange on a rimmed baking sheet, and drizzle with 1 tablespoon olive oil. Season with salt and pepper and roast, flipping fennel halfway through, until caramelized and golden, about 25 minutes. Let cool. Cut into 1/2-inch pieces. Transfer to a medium bowl.

Peel zest from lemon, avoiding white pith. Thinly slice zest on the bias. In a medium bowl combine zest with fennel, olives, 2 tablespoons fresh lemon juice, and 1 tablespoon olive oil. Set aside.

Butterfly mackerel by cutting lengthwise along belly of fish toward tail, then slicing along backbone (but not all the way through the fish). Gently open fish and arrange skin-side down on a parchment-lined baking sheet; flatten slightly. Drizzle with olive oil and season with salt and pepper. Bake until cooked through and flaky, 10 to 12 minutes. Transfer to a serving platter and top with fennel mixture. Garnish with chopped fennel fronds.

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All Reviews for Mackerel with Roasted Fennel, Meyer Lemon, and Olives

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mackerel with Roasted Fennel, Meyer Lemon, and Olives

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest