Mackerel with Lemon & Fennel

Name: Mackerel with Lemon & Fennel
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 bulb fennel, trimmed and coarsely chopped, fronds reserved to garnish; 6 cloves garlic, thinly sliced; Kosher salt and freshly ground black pepper, to taste; 1 pint cherry tomatoes; 2 tbsp. fresh lemon juice; 4 skin-on mackerel fillets (about 5 oz. each); 4 oz. country-style bread, torn into ½″ pieces; ½ cup plus 2 tbsp. extra-virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Mackerel, favored for its distinctive rich, savory flavor, is paired here with lemony fennel and tomatoes that have softened from baking. Make sure the fish skin is completely dry before searing so it can get extra crispy, and serve the fish skin side up so the skin doesn’t get soggy on the platter.

Ingredients

4 oz. country-style bread, torn into ½″ pieces
½ cup plus 2 tbsp. extra-virgin oliv

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

Heat oven to 375°F. Toss bread, ¼ cup oil, the garlic, fennel, tomatoes, salt, and pepper on a baking sheet and