Steps

1. Prepare cleaned mackerel.
   🕒 00:43
2. Season both sides of the mackerel with salt and pepper.
   🕒 00:57
3. Generously spread Dijon mustard on one side of the mackerel.
   🕒 01:55
4. Arrange the mustard-coated mackerel in a heatproof dish.
   🕒 02:28
5. In a bowl, combine breadcrumbs (approx. 4 handfuls), minced garlic (1 clove), oregano (2 tbsp), chopped Italian parsley (3-4 tbsp), and EV olive oil (4 tbsp). Mix to create the herb breadcrumb mixture.
   🕒 02:37
6. Cover the mackerel in the heatproof dish with the herb breadcrumb mixture, ensuring the fish is well-covered.
   🕒 03:17
7. Drizzle more EV olive oil over the top.
   🕒 03:25
8. Bake in a preheated oven at 220°C (425°F) for approximately 10 minutes.
   🕒 03:28
9. Cut the mackerel into bite-sized pieces.
   🕒 03:50
10. Lightly season the cut mackerel pieces with salt and pepper on both sides.
    🕒 04:32
11. Lightly coat the mackerel pieces with flour, shaking off any excess.
    🕒 04:42
12. Heat olive oil in a frying pan and sear the mackerel, skin-side down first.
    🕒 04:49
13. Flip the mackerel and cook both sides.
    🕒 05:37
14. Add balsamic vinegar to the pan and toss to coat the mackerel.
    🕒 05:41
15. Add honey and toss to coat the mackerel, creating a glaze.
    🕒 05:54
16. Add fennel seeds to infuse aroma.
    🕒 06:05
17. Place the glazed mackerel on top of toasted bread.
    🕒 06:21
18. Drizzle the remaining sauce over the mackerel and bread.
    🕒 06:40
19. Sprinkle with additional fennel seeds.
    🕒 06:55
20. Garnish with pink peppercorns to finish. Enjoy!
    🕒 07:00