Photograph: Jonathan Gregson
- 1 fennel bulb, trimmed and finely sliced
- 2 ripe apricots, finely sliced
- ¼ red onion, finely sliced
- 75 g watercress
- 8 fresh mackerel fillets
- 1 tbsp small mint leaves
For the dressing:
- juice of ½ lemon
- ½ tsp maple syrup
- 3 tbsp olive oil
- ½ tsp fennel seeds, finely ground
Preheat the oven to 220°C, fan 200°C, gas 7. Put the fennel, apricots, onion and watercress in a bowl; set aside.
Arrange the mackerel fillets in a lightly oiled shallow roasting tin; season and roast for 6-8 minutes.
Whisk all the ingredients for the dressing in a bowl; season to taste.
Add the mint leaves to the salad, pour over the dressing and toss together. Serve with the mackerel.
Get ahead: prepare the salad and dressing up to a few hours ahead. Store separately, cover and chill; bring back to room temperature before serving.