Spanish Mackerel, Saffron and Honey with Blood Orange – Fennel Salad. If you make nothing else from us this year, make this. It’s crazy delicious, one of my contenders for the tastiest thing Jody’s cooked in the past year, and it’s easy. Contrary to what you may think, the recipe doesn’t involve filleting your own mackerel. Unless you want to. If so, have it. That’s what we did, but only because the whole fish were so gorgeous I couldn’t bear not photographing them, so I spared our fishmonger the hassle of filleting them for us. You’ll also notice that there are three fish and only four fillets, when you’d expect six. That’s because we roasted the third mackerel whole. If Spanish mackerel’s around, we can’t get enough of it. Make this dish.