Grilled mackerel with fennel, yogurt and sumac salad

A perfect summer brunch inspired by the flavours of the Levant. Shaved fennel makes for an interesting salad, and the sumac brings a wonderful zesty citrus hit to it all. Check that your mackerel is spanking fresh before you buy – it should be plump, firm and bright, its skin almost effervescent. The fresher the fish, the better it will grill.

Serves 4

2 small mackerel, pin bones removed

olive oil, for cooking

sea salt and pepper

For the fennel, yogurt and sumac salad

2 tsp fennel seeds

1 large fennel bulb, core removed, very thinly sliced – ideally using a mandoline

¹/₃ cucumber, finely sliced

1 red chilli, deseeded and finely chopped

juice of ½ lemon

2 Tbsp extra virgin olive oil

3½ Tbsp Greek yogurt

1 tsp sumac

Light the barbecue and set for direct cooking.

Like sardines, the skin on mackerel is quite delicate, so make sure your grill is clean and hot to help avoid sticking. Rub the mackerel with olive oil and season with salt and pepper, then place on the grill in the direct heat zone. Cook for 4 minutes on each side, or until the skin is crispy and charred and the flesh is starting to become opaque. Mackerel benefits from being left a little pink in the middle. Rest the fish for 2 minutes before serving.

For the salad, toast the fennel seeds in a dry frying pan over a medium heat on the stovetop. Toss the pan as they toast, and remove the pan from the heat when they lightly colour and become aromatic.

Put the fennel, cucumber, fennel seeds and chilli in a bowl. Season well and then squeeze over the lemon juice, pour in the olive oil and mix well. In a small bowl, mix the yogurt with the sumac and season with salt and pepper, then add 2 teaspoons of water to thin the yogurt to a dressing consistency.

Place the salad on plates, top with the grilled mackerel and spoon the dressing over and around.