The rich, deep flavours of mackerel work brilliantly well with the fresh tang of rhubarb. In this recipe, rhubarb, marmalade, orange juice and thyme combine to create a fantastically zingy sauce that tastes just delicious when spooned over oven-baked mackerel.
- 4 mackerel, 200g each, gutted, boned, cleaned, heads removed
- 300g rhubarb
- Zest and juice of 1 orange
- 5 sprigs thyme
- 50g sugar
- 1 tbsp. oil
- 2 tbsp. shredless marmalade
- Salt and black pepper
Season the fish inside and out with salt and pepper and put one sprig of thyme inside the cavity of each fish. Combine 1 tbsp. of the juice with the oil and brush all over the fish. Bake on a foil-lined baking tray at 190C for 20-25 minutes or until the fish flakes easily.
Meanwhile, make the sauce. Finely chop the remaining thyme sprig and thinly slice the rhubarb. Put the rest of the orange juice, the zest, sugar and thyme into a saucepan and cook over a low heat until the sugar dissolves. Add the rhubarb and cover. Simmer over a low heat for 10 minutes or until the fruit is pulpy, stirring frequently.
Blend the mixture in a food processor until smooth. Return to a clean saucepan and add the marmalade and salt and pepper to taste. Cook until combined. Add more sugar if the sauce is too acidic or more salt and pepper if needed. Serve the sauce spooned over the fish.