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    • Baked Mackerel with Rhubarb

    Baked Mackerel with Rhubarb

    Mark Sharron
    Easy
    20 minutes
    2

    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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    Ingredients

    • 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

    Method

    • Baked Mackerel with Roasted Rhubarb: Step-by-Step Method
    • Preheat oven to 200°C (180°C fan) or 400°F
    • Wash and pat dry the mackerel fillets with kitchen paper
    • Trim the rhubarb stalks and cut into uniform batons, about 5cm in length
    • Toss rhubarb batons with a light sprinkle of brown sugar, coat evenly
    • Line a baking tray with parchment and arrange rhubarb in a single layer
    • Roast rhubarb for 12–15 minutes until just tender but still holding shape; set aside
    • Chop rosemary sprigs finely for later use
    • Blend plain flour evenly with salt and freshly cracked black pepper in a shallow dish
    • Dust each mackerel fillet lightly in seasoned flour, patting off excess
    • Heat olive oil in a nonstick or ovenproof frying pan over medium-high until shimmering
    • Add mackerel fillets to pan, skin side down, and cook for 1–2 minutes until skin is crisp
    • Scatter chopped rosemary and capers over the fillets during last 30 seconds of searing
    • Transfer pan with mackerel to oven, or move fillets to a lined tray if pan isn't ovenproof
    • Drizzle a splash of sherry vinegar over fillets before finishing in the oven
    • Bake mackerel for 6–8 minutes, until just cooked through and flesh is opaque
    • While fish cooks, ensure roasted rhubarb is warmed through but not collapsing
    • Remove mackerel from oven, rest briefly to settle juices
    • Plate by arranging rhubarb batons as a base or side, top with mackerel fillets skin side up
    • Spoon pan juices, rosemary, and capers over the fillets for added flavor
    • Serve immediately, garnishing with any reserved chopped rosemary or an extra drizzle of olive oil if desired