Grilled Mackerel With Radicchio, Fennel And Orange Salad - cooking recipe

Ingredients

2/3 cup extra virgin olive oil + extra, for brushing
1 None bay leaf
5 sprigs fresh thyme
1/4 cup verjus
1 head radicchio, trimmed, quartered
4 (5.5 oz) mackerel fillets, skin-on
1 bulb fennel, trimmed, finely sliced
1/2 cup fresh dill
3 None oranges, segmented, juice reserved
3 None shallots, finely sliced

Preparation

To make the salad dressing, heat olive oil, bay leaf and thyme over low heat for 5 mins. Let cool then strain. Whisk in verjus and a little reserved orange juice. Season. Set aside.
Preheat grill. Brush radicchio with olive oil and grill over high heat until charred. Remove core and set aside.
Brush mackerel with olive oil and season. Grill, skin-side down, until charred. Flip over and cook for another 1-2 mins, or until cooked to your liking. Set aside.
Toss radicchio with fennel, dill, orange segments and shallots. Drizzle with dressing and toss to combine. Transfer to a serving platter and top with grilled fish.