Baked Mackerel with Rhubarb

Method

• Preheat the oven to 220°C.
• Start by making the roasted rhubarb.
• Chop the rhubarb into 1.5cm thick chunks and place the chunks in a roasting tray.
• Sprinkle with the sugar and a drop of warm water, then place in the oven.
• Caramelise the rhubarb in the oven – this will take around 10 to 15 mins.
• Then remove the tray from the oven, scrape away any black bits and leave the rhubarb to cool.
• Lay two sheets of baking parchment on the counter and season the fish with salt, pepper and the chopped rosemary.
• Dust the fillets lightly with plain flour, then lay them on the baking parchment.
• Drizzle some olive oil over the fish, then slide the mackerel into the oven.
• Roast the mackerel for around 10 minutes, until they're a nice golden colour and there's no pink in the middle of the fish (check by slicing into it).
• Remove the fish from the oven and take it out of the parchment, setting it aside to rest before serving.
• Add all the ingredients for the sauce – capers, sherry vinegar, chopped rosemary, and a good glug of olive oil – to a small saucepan and warm through for 3 mins until piping hot.
• Take the mackerel fillets off and lay them on a serving plate along with the roasted rhubarb.
• Serving Suggestions: Sprinkle the sauce with a little chopped fresh parsley over the mackerel and serve!