Mackerel with Rhubarb and Red Onions

Ingredients

• 300 g rhubarb
• 1 tbsp honey
• 2 organic oranges
• 4 mackerel fillets (150 g each; ready to cook)
• Salt
• Pepper
• 2 tbsp Rapeseed oil
• 1 Red Onion
• 1 red chili pepper
• 1 Garlic clove

Instructions

1. 1.

   Clean and wash the rhubarb, cut into 3–4 cm pieces. Add honey in a pot and let steep for 5 minutes. Squeeze juice from one orange and bring to boil with the rhubarb. Simmer on low heat for 2 minutes; then set aside.

2. 2.

   Rinse the mackerel inside and out, pat dry and season with salt and pepper. Place the fish on a deep baking tray, drizzle with oil and bake in a preheated oven at 200 °C (180 °C fan) or gas level 3 for 10–15 minutes.

3. 3.

   Meanwhile, peel the second orange, dry it, halve and slice thinly. Peel and halve the onion, cut into strips. Halve the chili, deseed, wash, chop and cut crosswise into fine strips. Peel the garlic and slice finely.

4. 4.

   Remove the tray from the oven. Spread the rhubarb with its juice, orange slices, garlic, onion and chili strips over the fish. Return to the oven and bake for another 10–15 minutes until done.

5. 5.

   Take the mackerel out of the oven, arrange on a plate, lightly salt and season with pepper.