Mackerel with Rhubarb

4–6 stalks of rhubarb, trimmed

1 orange

caster sugar

olive oil

4 skin-on mackerel fillets, bones removed

salt and pepper

watercress, to serve

Serves 2

Preheat your oven to 200°C (400°F), Gas Mark 6. Slice the rhubarb into 5cm (2in) lengths and place in a roasting tin. Zest the orange and sprinkle the zest over the rhubarb. Squeeze over the juice of half the orange and sprinkle with a couple of good pinches of sugar. Roast for 7–10 minutes until the rhubarb is soft but still holds it shape. Remove from the oven, leaving in the tin.

Turn your grill to its highest setting. Take your mackerel fillets, put a couple of slashes in the skin, drizzle with olive oil and season with salt and pepper. Place them, skin side up, on top of the rhubarb and put the tin under the grill for about 5 minutes until the mackerel is cooked. Divide the rhubarb between 2 plates, top with the mackerel fillets and pour over any juices from the roasting tin. Serve with a handful of watercress alongside and eat immediately.

This recipe is from Home Cooked by Kate Humble.

If you liked this recipe, why not try these prawns with ouzo, orzo and courgette from Aegean by Marianna Leivaditaki?