Roasted fennel and tomato with mackerel

Preheat oven 220C/ 200C (fan-forced) and place fennel and tomatoes into a large deep roasting dish. Add bay leaves, season with salt and pepper and drizzle over stock and olive oil. Toss gently to mix and roast, covered with foil for 15 minutes.

Meanwhile, combine garlic, chilli, parsley, lemon juice, zest and one tablespoon of the oil in a small bowl; brush generously over cutlets.

Heat remaining oil in a frying pan over medium high heat and cook cutlets 2-3 minutes each side or until cooked to your liking. Remove and cover loosely with foil.

Remove foil from vegetables and cook for a further 10-15 minutes or until vegetables are cooked.

To serve, place one cutlet onto each plate, and serve with fennel tomato mixture. Serve with wilted greens and crusty bread.