22 Jul 2019

Thomasina Miers’ recipe for mackerel and fennel spaghetti

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A crunchy-savoury weeknight pasta dish full of Mediterranean flavours

 

This silky pile of spaghetti is heavily inspired by the olive oil-soaked and gutsy cooking of Marseille, a city that captivated me last summer.

The fennel cooks down until sweet and soft, with a spike of chilli and salty black olives to add interest. The crunchy crumbs lend texture, and a crisp fillet of mackerel crowns the dish.

This is a feast, and one you can come back to time and again, with or without the mackerel (which should be line-caught to help preserve future populations). For recipe, follow this link.