Mackerel with Roast Rhubarb
Mackerel with Roast Rhubarb



  • 4 stalks of pink rhubarb
  • 1 tbsp brown sugar for the Mackerel
  • 4 mackerel fillets
  • 1 tbsp seasoned flour
  • Glug of olive oil
  • 2 sprigs of rosemary, leaves chopped
  • 1 tbsp capers
  • Splash of white wine vinegar
  • 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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