Mackerel With Walnut Dressing

Food styling: Clare Lewis.

Styling: Sue Radcliffe
Singing with goodness -omega 3 oil in the mackerel plus a smattering of walnuts and wholegrains turn this into a superfood fry-up.
Serves 2
25g walnuts
1 tsp balsamic vinegar
sea salt, black pepper
2 tbsp extra virgin olive oil
2 fennel heads, outer sheath and shoots discarded, halved and thinly sliced
¼ eating apple, cored and thinly sliced
100g cooked freekeh or spelt (see note)
2 x 100g mackerel fillets, skin scored diagonally at 3cm intervals
a little finely chopped dill
2 handfuls lamb's lettuce
 Pound the walnuts to coarse crumbs in a mortar and pestle, stir in the balsamic vinegar, season and add a tablespoon of oil. Heat a tablespoon of oil in a 24cm nonstick frying pan over a medium heat, and fry the fennel and apple for 5-7 minutes until softened and lightly coloured, then stir in the freekeh or https://pinfaves.com/blair-walnuts-weight-loss/ spelt, season and heat through.

Divide this between 2 warm plates. Brush the mackerel with oil on each side and season. Sear skin-down for 3 minutes, then turn and cook for 30 seconds. Scatter a little dill over the fennel, place the mackerel on top, then a pile of lamb's lettuce and dollop with the walnut dressing.NOTE: Any cooked wholegrain can be included here.
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