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  • olive oil
  • 1 clove garlic
    very finely sliced
  • 2 skinned and boned fillets mackerel
  • sustainably caught scallops
    6 cleaned
  • sustainably caught monkfish fillet
    any membrane completely removed
  • 1 each red and green chilli
    finely diced
  • 2 limes
    juiced
  • 1 lemon
    juiced
  • 2 spring onions
    sliced
  • a few sprigs dill
  • 1 tsp fennel seeds
    toasted

Nutrition: per serving

  • kcal269
  • fat21.1g
  • saturates0g
  • carbs0.7g
  • sugars0g
  • fibre0.1g
  • protein19.2g
  • salt0.22g

Method

  • step 1

    Warm 100ml olive oil with the garlic, strain and cool. Cut the mackerel into strips, the monkfish into slices and the scallops through the middle. Put in a ceramic or glass dish.

  • step 2

    Pour the cooled oil over the fish. Add the chopped chilli and citrus juices, season then leave to marinate for 1 hour.

  • step 3

    When ready to serve, remove the fish from the marinade, arrange on a platter or plates and scatter over the spring onions, dill and fennel seeds.

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