Ingredients
5 stalks rhubarb
1 tbsp brown sugar
2 fresh mackerel fillets
4 tbsp flour
1 tsp SIDS SALT & PEPPER
Rice bran oil
2 sprigs fresh rosemary
1 tbsp capers, drained
Directions
Preheat the oven to 200°C. Mix SIDS SALT & PEPPER into the flour.
Cut the rhubarb into 10 cm lengths, place in a roasting tin with a few tbsp cold water and the sugar. Cover with foil and roast in the oven until soft but still holding its shape. Cool, then drain and reserve the juices. Dip each mackerel fillet, skin side down, into the flour, then tap gently to remove any excess flour.
Heat the oil in a large frying pan. Place the fillets again, skin side down, into the hot pan then scatter over the rosemary. Cook on each side for 2 minutes, remove from the pan and keep warm. Add the rhubarb and the capers and warm through, then remove and keep warm with the fish.
Add a splash of the reserved rhubarb juices to the pan, stir vigorously to remove any bits from the bottom of the pan, cook for one minute. Serve immediately with the rhubarb and capers on the side.
