Ingredients

Steps

• Preheat the oven to 200°C.
• 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.
• 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.