Serves: 2
Prep time: 15 mins
Cooking time: 15 mins
1 aubergine
2 fennel bulbs
½ garlic clove, crushed
3 tbsp extra-virgin olive oil, plus a little extra for cooking
1 tbsp sherry vinegar
1 tbsp flat-leaf parsley, chopped
1 tsp capers
1 orange
2 whole mackerel, gutted
For the yoghurt:
200g Greek yoghurt
1 tbsp sumac
3 tbsp extra-virgin olive oil
½ lemon, juiced
Pinch of salt
Slice the aubergine into 1cm discs and cut the fennel lengthways in 1cm slices (keeping the root attached to hold it together).
In a large mixing bowl, stir together the garlic, olive oil, sherry vinegar, parsley and capers. Cut the skin and white pith away from the orange, slice into rounds and add to the bowl.
In a separate bowl, mix together all the ingredients for the yoghurt.
Drizzle a little olive oil and salt and pepper over the aubergine and fennel slices, place on the hot barbecue, pan or grill and cook for two to three minutes each side, until tender and lightly charred. Add to the large mixing bowl and toss in the dressing.
Dry the mackerel skin using paper towels (this will help prevent it sticking to the grill), drizzle with a little oil and sprinkle with plenty of sea salt. Grill for about five minutes each side, until just cooked through.
Once cooked, place the fish in the middle of the plates, spoon out the aubergine, fennel and orange salad and pour over any remaining dressing. Serve with a dollop of the sumac yoghurt.
Joe Wright is the chef and owner of Joseph Benjamin and Porta in Chester.
The Guardian and Observer aim to publish recipes for sustainable fish. For ratings in your region, check: UK; Australia; US.
