Mackerel with Rhubarb and Caper Compote.

My brother-in-law, Seb, ages ago asked me for a mackerel recipe, but despite living in spitting distance from the sea I have found it near impossible to source fresh mackerel.  However, last week saw a break-through and I found two fresh mackerels in Woolworths' fridge section.  Hurrah!

So here, for wonderful Seb, is a great recipe that pairs mackerel with rhubarb a wonderful slightly acidic fruit that cuts through the oily fish as well as any lemon.

Ingredients (serves 2)

2 whole mackerel
fennel springs
lemon slices
olive oil
salt and black pepper
200 g rhubarb, chopped into 2 cm pieces
2 tbsp caster sugar
1 tbsp capers
2 tbsp red wine vinegar

Method

1. Preheat the oven to 180C.
2. Mix the rhubarb and sugar together in a baking dish and pop in the oven.  Cook for 15 minutes or until just soft.  Remove.
3. Place the lemon slices and fennel in the cavity of the mackerel, season well, drizzle with olive oil and pop on a baking tray in the oven for 12-15 minutes, or until just cooked (when the skin will come way from the flesh when pulled).

4. Meanwhile, place the rhubarb in a small saucepan, add the capers and vinegar and warm through.

Serve with the mackerel and perhaps some green veggies.

Delicious and a great way to use up excess rhubarb.