Recipe: Baked Mackerel with Fennel & Lemon


When we wanted the perfect recipe to introduce our new fish offerings, we went straight to Nick Livermore at Frugal Feeding. Nick began blogging during his third year of university with the idea that meals on a budget needn’t be boring, unhealthy, or unsustainable. Nick focuses on recipes that use local and ethically-sourced ingredients and was named Sustainable Blogger of the Week by The Guardian in 2014.

Nick’s Baked Mackerel with Fennel and Lemon is a beautiful, simple dish that highlights the oily richness of mackerel with no unnecessary frills.

Baked Mackerel with Fennel & Lemon

Preparation time: 5 minutes
Cooking time: 25 minutes
Serves 1-2


1 medium sized mackerel, gutted
OR 4 mackerel fillets (buy here)
A generous handful of fresh fennel leaves
The juice and flesh of half a lemon
A generous glug of white wine
1 clove of garlic
Sea salt
Olive oil


1. Arrange the fennel in a frying pan and place the mackerel on top. Splash over a little white wine and the lemon juice, before stuffing the fish with the lemon flesh (place the lemon on top if using fillets). Season and slather with a little olive oil. Wrap the pan with foil and bake for 15 minutes at 180C.

2. Remove the foil and grill for another 10 minutes (if whole) until browned, be careful not to burn or overcook the fish. Pull each fillet away from the spine of the fish and serve with a little sourdough bread. Don’t forget to mop up those juices

For more of Nick’s recipes (including a mouth-watering range of baked goods) visit

To have a look at our newly extended fish range click here!




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