A healthly and light summer recipe. The grapefruit?s sharpness cuts perfectly through the oily herring.


  • 2 fillets of herring

  • 50ml extra virgin olive oil

  • 1 bulb of large fennel

  • 1 large grapefruit

  • 1 lemon

  • Maldon salt, to season

  • 1 large handful flat leaf parsley, finely chopped

  • Nonpareil capers, pickled

  • Large caper berries


  • 1.

    Season the herring with salt and rub with olive oil. Place in a hot non stick frying pan and cook for 2 minutes on each side.

  • 2.

    Meanwhile, slice the fennel very thinly either with a knife or on a mandolin, keeping the root intact then put into a bowl.

  • 3.

    Remove the skin from the grapefruit and remove the segments then add to the fennel in the bowl. Then add a squeeze of lemon juice, maldon salt, capers, parsley and mix together with a drizzle of olive oil.

  • 4.

    To serve, place the fennel and grapefruit salad on the plate, top with this fish then season with a squeeze of lemon juice and sprinkle with caper berries.

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