Fresh Mackerel with Roasted Rhubarb

Pan-seared mackerel fillets served with oven-roasted rhubarb, rosemary, capers, and a sherry vinegar reduction for a balanced spring supper.

Healthy Seafood Spring Rhubarb Mackerel

Estimated Nutrition

Calories

456.2

kcal / serving

912.4 kcal total

Carbs

16.4g

per serving

32.8 g total

Fat

34.1g

per serving

68.1 g total

Protein

22.6g

per serving

45.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Light Brown Sugar

a good shake

CondimentsSauces

Sherry Vinegar

a splash

GrainsCereals

Plain Flour

seasoned with salt and black pepper for dusting

NutsSeeds

sprig

Rosemary

chopped

OilsFats

Olive Oil

fruity

Seafood

piece

Mackerel

fresh, filleted

Vegetables

stalk

Rhubarb

cut into 15cm lengths

tbsp

Caper

drained

Method

Place 15cm rhubarb lengths in a roasting tin with 125ml water and light brown sugar.

Roast for 10 to 15 minutes until just soft, then drain and reserve the cooking juices.

Coat the skin side of the mackerel fillets in seasoned flour.

Heat oil in a frying pan and place fillets skin-side down with rosemary.

Preheat the oven to 200°C.

Add the roasted rhubarb and capers to the side of the pan to heat through.

Flip the mackerel after 2 minutes and cook for a further 2 minutes.

Add sherry vinegar and bring to a boil before removing the fish and rhubarb.

Deglaze the pan with reserved rhubarb juices and pour the sauce over the fish to serve.