Barbecued Fennel and Mackerel with Pickled Cherries
This simply seasoned fish allows the natural flavours to shine
- 2 fresh, whole mackerel, gutted and cleaned
- 2 large bulbs fennel
- 1 lemon, halved
- 3 tablespoons olive oil
- 100g cherries, pitted and halved
- 100ml red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Stir the vinegar, sugar and salt in a medium bowl until dissolved. Add the cherries, cover with cling film and place in the fridge for at least 30 minutes to pickle.
Preheat a barbecue until the coals are glowing and there are no longer large flames.
Cut the fennel into thick slices and drizzle generously with olive oil. Grill on both sides until browned and starting to soften. Place on a baking tray and keep warm while you cook the mackerel.
Drizzle the mackerel with olive oil and season with a little salt. Place on the barbecue and cook on one side until the skin is crispy and the flesh of the fish is opaque. Carefully turn over and repeat on the other side.
At the same time, cut the lemon in half and grill, cut side down until well browned and caramelised.
To serve, spread the fennel slices out over a large plate, place the mackerel on top, scatter with the pickled cherries and add the barbecued lemon to squeeze over the fish.
