Mackerel With Roasted Fennel Meyer Lemon And Olives Food

MACKEREL WITH ROASTED FENNEL, MEYER LEMON, AND OLIVES

Steps:

• Preheat oven to 400 degrees. Slice fennel into 1/2-inch wedges (reserve fronds), arrange on a rimmed baking sheet, and drizzle with 1 tablespoon olive oil. Season with salt and pepper and roast, flipping fennel halfway through, until caramelized and golden, about 25 minutes. Let cool. Cut into 1/2-inch pieces. Transfer to a medium bowl.
• Peel zest from lemon, avoiding white pith. Thinly slice zest on the bias. In a medium bowl combine zest with fennel, olives, 2 tablespoons fresh lemon juice, and 1 tablespoon olive oil. Set aside.
• Butterfly mackerel by cutting lengthwise along belly of fish toward tail, then slicing along backbone (but not all the way through the fish). Gently open fish and arrange skin-side down on a parchment-lined baking sheet; flatten slightly. Drizzle with olive oil and season with salt and pepper. Bake until cooked through and flaky, 10 to 12 minutes. Transfer to a serving platter and top with fennel mixture. Garnish with chopped fennel fronds.

MACKEREL WITH LEMON OLIVE OIL AND TOMATOES

Steps:

• Make the oil: In a small saucepan over medium heat, warm the olive oil and lemon zest until you see the first tiny bubble appear on the side of the pan. Immediately turn off heat. You don't want the mixture to simmer.
• Let infuse for at least 20 minutes (and preferably an hour) before using; you do not have to strain it. Oil can be made up to a month in advance. Store in a sealed jar at room temperature.
• When ready to prepare the fish, heat oven to 425 degrees. Place the basil leaves on a rimmed baking dish and arrange fish on top. Sprinkle fish with salt and pepper, then drizzle the lemon oil over the fillets. Top with olives. Scatter tomatoes around the pan.
• Roast until the fish is just cooked through, 5 to 7 minutes for thin fillets and up to 12 minutes for thick fillets.
• Cut naked lemon into wedges. Serve fish drizzled with more lemon oil, garnished with lemon wedges and torn basil leaves.

MACKEREL WITH FENNEL, OLIVES, AND SUN DRIED TOMATOES

Steps:

• Heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet with the garlic until fragrant, about 1 minute. Stir in the fennel and onions and cook until brown and tender, about 8 to 10 minutes. Add the thyme, rosemary, lemon and orange peel, pepper flakes, olives, and tomatoes. Season with salt and pepper and cook until herbs and zest are fragrant, about 3 minutes more. Transfer vegetables to a serving platter and cover with foil to keep warm.
• Wipe out the skillet.
• Make 1-inch diagonal slashes into the fishes' skin to prevent the mackerel from curling while cooking. Add the remaining olive oil to the skillet over high heat and season the mackerel with salt and pepper. Place fish skin side down in the skillet and cook undisturbed until crisp brown and a spatula can easily be slipped under the fish to flip, about 2 to 3 minutes. Turn the fish over and cook another 2 minutes, until just firm. Set on top of the fennel mixture and serve.

BAKED MEYER LEMON FRIES

Steps:

• Preheat the oven to 450 degrees F.
• Peel potatoes and cut into 3/8-inch thick slices (lengthwise) cut again into 3/8-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp and white. Just before cooking, drain water and place on paper towel, pat dry completely. Put in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheets. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown.
• Remove from oven. Add lemon zest, parsley, garlic, salt and pepper. Toss well and serve.

LEMON GARLIC MACKEREL

Steps:

• Lay the fillets of fish on a baking tray, which has been covered with foil for easy clean up.
• Sprinkle with salt and leave for 5-10 minutes. This helps give the flesh a firmer texture but you may omit this step if you prefer.
• Meanwhile, preheat the oven grill.
• Mix together the garlic, lemon and some freshly ground black pepper.
• Pour over the mackerel and then put in the oven to grill for about 5 minutes.
• If you have some fresh herbs like parsley to hand you could finely chop them and sprinkle them over the fish at this point.
• Serve with your favourite veggies.

ROASTED FENNEL WITH OLIVES AND GARLIC

Steps:

• Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine fennel, olive oil, garlic, thyme, and crushed red pepper in large bowl; toss to coat. Spread fennel out on baking sheet; sprinkle with coarse kosher salt and pepper. Roast fennel 15 minutes. Using tongs, turn wedges over. Continue to roast until tender, turning 1 more time, about 20 minutes. Sprinkle olives over fennel. Roast until fennel begins to brown at edges, about 8 minutes longer. Season fennel with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Serve warm or at room temperature.

LEMON FENNEL OLIVES

Steps:

• Put a layer of olives in the bottom of a glass jar. Add several slices of lemon, fennel and garlic, and sprinkle with grains of pepper and some fennel seeds. Continue layering olives and flavorings until jar is full. Cover olives with oil and set aside to store in a cool dark place until ready to give or serve.