Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.If you are barbecuing on the beach, mackerel is the perfect fish to cook. Wild fennel is a prolific wild herb which can be found growing in most seaside locations. It's perfect for stuffing whole fish, or for chopping into a sauce, salad or dressing.
4 small mackerel, heads removed and gutted
Salt and freshly ground white pepper
2 handfuls of wild fennel
For the fennel salad
1 fennel bulb, trimmed, feathery fronds reserved
2tbsp good-quality cider vinegar
1tbsp extra virgin rapeseed oil
First prepare the salad. Quarter the fennel bulb, then, using a mandolin or extremely sharp knife, shred it as finely as possible. Tip into a bowl, add the cider vinegar and some salt and white pepper, and toss to mix. Leave to stand for 30 minutes. Roughly chop the reserved fennel fronds.
Drain off most of the vinegar from the salad and add the rapeseed oil and chopped fennel fronds. Toss well.
Heat up the barbecue or ridged griddle pan. Score the mackerel 4 or 5 times across their width through the skin, season with salt and pepper and brush with a little oil. Stuff the wild fennel into the cavities. Cook the mackerel on the barbecue or griddle pan over a medium heat for 5-6 minutes on each side. Serve with the fennel salad.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments