Ingredients

• 4-5 stalks rhubarb
• good shake of light brown sugar
• 2 fresh mackerel
• filleted
• a little plain flour
• seasoned with salt and freshly ground black pepper
• for dusting
• a couple of good glugs of fruity olive oil
• a few sprigs of rosemary
• chopped
• 1 tbsp capers
• drained
• splash sherry vinegar

Directions

• For the roasted rhubarb
• preheat the oven to 200C/400F/Gas 6. Cut the rhubarb into 15cm/6in or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with half a tea-cup of water and the light brown sugar. Roast until just soft enough to take the point of a knife
• about 10-15 minutes. Allow to cool
• then drain
• reserving the cooking juices.
• Dip the skin side of each mackerel fillet into the seasoned flour to lightly coat. Heat the oil in a large frying pan. Gently place the mackerel fillets in the hot pan
• skin-side down
• and scatter over the rosemary. Add the roasted rhubarb to the side of the pan to heat through and add the capers for a little vinegary flavour.
• Turn the mackerel after just two or so minutes when you can see that the mackerel is cooked halfway up the fillet. Cook for a further minute or two
• then add the sherry vinegar for richness and allow to just come to the boil in the pan before removing the mackerel and the rhubarb. To the pan juices
• add a little of the juices from the reserved roasted rhubarb to just lift the crispy bits from the pan where all the flavour is. Serve straightaway
• with the sauce over the mackerel with the rhubarb on the side.