Oily fish, such as mackerel, are a major source of heart-healthy, polyunsaturated omega-3 fatty acids. They're traditionally served with slightly tart fruit or aromatic flavourings to balance their richness, provided here by apple juice, cider and aniseed-scented fennel. Serve with crusty wholegrain bread to mop up the delicious juices.
*Leave out the cider and use all apple juice, if you prefer. *Other fish such as tilapia or red mullet can be cooked in the same way. Use a combination of dry white wine, orange juice and light fish or vegetable stock instead of the cider and apple juice.
I used trout instead of mackerel. - 02 Dec 2011