Baked Mackerel with Rhubarb

20 minutes
Amount Per Serving: Calories 230; Fat 15.7g; Cholesterol 66mg; Carbs 0g; Sugars 0g; Fibre 1g; Protein 21g; Sodium 73mg
It’s not as odd as it sounds. Rhubarb manages to cut through the richness of mackerel, giving it a nice balance for an ideal spring meal.
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  • For the mackerel
  • 2 fresh mackerel fillets, about 200g each
  • Plain flour, seasoned with salt and black pepper for dusting
  • Good glugs of olive oil
  • A few sprigs of rosemary, chopped
  • 1 tablespoon capers
  • A splash of sherry vinegar
  • For the roasted rhubarb
  • 4-5 stalks rhubarb
  • Light brown sugar


  • 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!

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