Make the most of blood oranges, beetroot and fennel, which are all in season right now in this flavour-packed, healthy dinner. (I’m also making the most of this of this incredible sunshine here in Chamonix by cooking in my happy place – outdoors!)
The oily, smoky flavour of mackerel pairs perfectly with the sweet, earthiness of beetroot, brightness of blood orange and sweet, perfumy taste of fennel. This is a timeless flavour combination that will never go out of fashion.
If you’re cooking this over a charcoal grill and have wood chips then go ahead and place your chips on top of the hot coals for extra flavour. Use lighter woods such as Cedar, Apple and Cherry wood which all produce a sweet and fruity smoke that combines perfectly with the tender flesh of fish.