Devilled Mackerel with Fennel, Orange and Grapefruit Salad

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 large fennel
• 1 large orange
• 1 pink grapefruit
• 3 tbsp olive oil
• salt and freshly ground black pepper
• 4 whole mackerel
• 100g/3½oz butter
• 1 tsp cayenne pepper
• 2 tsp sweet smoked paprika
• 1 tsp ground coriander seeds
• 1 tbsp golden caster sugar
• ½ tsp English mustard
• 2 tsp red or white wine vinegar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C). Melt the butter in a small pan, then remove from the heat and whisk in the cayenne pepper, sweet smoked paprika, ground coriander, golden caster sugar, English mustard and red or white wine vinegar.

2. Trim the fennel, cut away the core and slice it very thinly. Peel the orange and grapefruit, then cut out the segments over a bowl, keeping any juice.

3. Add the sliced fennel, orange and grapefruit segments to the bowl with the olive oil and a pinch of salt and pepper. Toss gently and set aside to marinate for about 15 minutes.

4. Clean the mackerel and cut 2 or 3 diagonal slashes into each side. Season the fish inside and out with salt and freshly ground black pepper.

5. Brush the spiced butter generously over the mackerel, inside the cavities and on both sides, and place them on a lightly oiled baking tray.

6. Roast for 15 to 20 minutes until the fish is cooked through, the flesh is opaque and flakes easily, and the thickest part reaches 145°F (63°C).

7. Spoon any remaining spiced butter over the mackerel and serve immediately with the fennel, orange and grapefruit salad.