Fantastic tomato and fennel salad with flaked barbecued fish

Por_1926

Ingredients in this Recipe

2 bulbs of fennel, trimmed, coarse outer leaves removed, herby tops reserved
2 lemons
2 tablespoons balsamic vinegar
400g fish filets (sustainably caught tuna, mackerel, trout)
8 nice plum tomatoes or 800g beautifully ripe mixed tomatoes
a handful of fresh marjoram or oregano, leaves picked and chopped
extra virgin olive oil
freshly ground black pepper
sea salt

Recipe Preparation

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