For the fish : Season the flesh side of the fish with salt and pepper
Heat a non stick pan, add a drizzle of olive oil then add the fish skin side down
Cook for 3 minutes until the skin is crispy, turn the fish over in the pan, add a squeeze of lemon and allow the fish to finish cooking with the residual heat in the pan
For the salad : Bring a pan of water to the boil, add the giant cous cous and cook for around 8 minutes until 'al dente'
Drain and then season with salt, pepper and olive oil
Meanwhile, slice the fennel finely on a mandolin, add a generous pinch of salt and allow the fennel to wilt
Zest and juice the lemon
Toast the pine nuts in a pan for around 2 minutes until golden brown
Pulse the pine nuts in a blender
In a bowl, mix together the cooked cous cous, 3/4 of the fennel, lemon, parsley and pine nuts
Reserve the remaining fennel to garnish the plate with
To plate : Place the cous cous in the centre of the plate using a rectangular mould
Top with the mackerel fillets, dress the plate with the juices from the fish and finish with the remaining wilted fennel.