Season the flesh side of the fish with salt and pepper. Heat a non stick pan, add a drizzle of olive oil then add the fish skin side down. Cook for 3 minutes until the skin is crispy, turn the fish over in the pan, add a squeeze of lemon and allow the fish to finish cooking with the residual heat in the pan.
Bring a pan of water to the boil, add the giant cous cous and cook for around 8 minutes until 'al dente'. Drain and then season with salt, pepper and olive oil.
Meanwhile, slice the fennel finely on a mandolin, add a generous pinch of salt and allow the fennel to wilt. Chop the parsley. Zest and juice the lemon.
Toast the pine nuts in a pan for around 2 minutes until golden brown. Pulse the pine nuts in a blender.
In a bowl, mix together the cooked cous cous, 3/4 of the fennel, lemon, parsley and pine nuts. Check the seasoning. Reserve the remaining fennel to garnish the plate with.
Place the cous cous in the centre of the plate using a rectangular mould. Top with the mackerel fillets, dress the plate with the juices from the fish and finish with the remaining wilted fennel.
«Giant cous cous is also know as Israeli cous cous. If you find it hard to source, you can use any good quality small pasta.»
Fresh mackerel fillets pan fried and served with giant cous cous or 'baby pasta' and a wilted fennel salad.