Cook time: 45 min
Total time: 45 min
Ingredients: 4 mackerel fillets, pinboned; 3 tbsp olive oil; drizzling Small bunch parsley; 2 lemon, wedges to serve; 2 sweet pointed or Romano peppers; 4 thick slices sourdough bread; 1 garlic clove, halved; 2 tbsp mayonnaise; 2 crème fraîche; 2 Dijon mustard; 1 Juice lemon; 2 small banana shallots, finely sliced; 3 tbsp capers; 1 roughly chopped Small bunch parsley; 1 Small bunch chives, finely chopped; 1 1 fennel bulb, finely sliced,; 8 radishes, finely sliced; 1 red apple, sliced into thin batons

AuthorAmelia Thompson

Yields1 Serving

Cook Time45 mins

4 mackerel fillets, pinboned

3 tbsp olive oil

drizzling Small bunch parsley

2 lemon, wedges to serve

2 sweet pointed or Romano peppers

4 thick slices sourdough bread

1 garlic clove, halved

FOR THE FENNEL REMOULADE:

2 tbsp mayonnaise

2 crème fraîche

2 Dijon mustard

1 Juice lemon

2 small banana shallots, finely sliced

3 tbsp capers

1 roughly chopped Small bunch parsley

1 Small bunch chives, finely chopped

1 1 fennel bulb, finely sliced,

8 radishes, finely sliced

1 red apple, sliced into thin batons

Heat the air fryer to 200°C/400°F. Mix the oil, parsley and lemon zest in a small bowl with some sait and pepper, then set oside.

Halve the peppers lengthways and discard the seeds. Brush them with a little olive oil and air-fry for 12 mins, turning halfway, until charred all over. Set oside to cool.

Brush the mackerel with some of the herby oil. Season the skin with sait and air-fry, skin-side down for 8-10 mins, until crisp, charred and almost cooked through. Turn and cook for l min on the flesh side. Drizzle the bread with oil and air-fry for 2-3 mins each side.

Mix the remoulade ingredients together in a large bowl. Season well.

Rub the garlic over each slice of charred bread, then top with some remoulade, hait a pepper and a mackerel fillet. Drizzle with the rest of the herb oil. Serve with more lemon zest and wedges for squeezing.

Ingredients