Jack Stein served up a delicious Grilled Mackerel with Fennel And Orange Salad on Sunday Brunch.

The ingredients are: 1 butterflied mackerel, Sea salt and Oil.

For the salad: 50g thinly sliced fennel, 4 orange wedges, 20g salad leaves and Fennel herb.

Pickle for the fennel: 100g cider vinegar, 10g sugar, 5g salt, Pinch 5 spice, 50g mayo made up, 50g extra virgin oil and 5g soy.

See recipes by Jack in his book titled: Jack Stein’s World on a Plate: Local produce, world flavours, exciting food available from Amazon now.