Serves 4

  • 8 mackerel fillets
  • A little plain flour for dusting
  • Salt and freshly ground black pepper
  • Oil
  • 350g (12oz) rhubarb
  • 25g (1oz) caster sugar
  • ½in cube of root ginger
  • ½ star anise – crushed
  • 2 strips of orange zest cut into julienne

Preheat the oven to 200C (400F, Gas mark 6). Cut the rhubarb into 2in lengths and place in a roasting tin. Peel and finely dice the root ginger. Scatter over the rhubarb with the star anise and orange zest and then sprinkle over the sugar. Cover with foil and cook in the oven for 15 minutes until the rhubarb is tender.

To cook the mackerel fillets: Season with salt and pepper and dust with a little flour, patting off the excess. Heat a pan large enough to take all the fish, or you can fry them in batches. Fry the flesh side down turning the fish when this surface is golden. Carry on cooking until the other side is cooked (they should only take 3-4 minutes each side). Arrange two fillets per person and spoon the rhubarb salsa around the fish. Serve with new potatoes and asparagus.