Mackerel with Roast Rhubarb

Preheat the oven to 200C. Cut the rhubarb into 15cm lengths and place in a roasting tin with a good splash of water and the sugar. Roast for 15 mins, or until nicely softened. Allow to cool, then drain, but reserve the juices.
Dust the mackerel skin in the seasoned flour and fry in a hot pan with the oil for 2 mins, then turn and repeat on the other side. Scatter with rosemary and add the roasted rhubarb to the side of the pan to heat through, and add the capers about 2 mins before the end of the cooking time with the vinegar. Place the fish and rhubarb onto plates, then pour a splash of the rhubarb juice into the pan, mix well to deglaze, and drizzle all over the mackerel.

10 mins

2 serving

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