Mackerel with rhubarb

Ingredients

• 4 mackerel fillets
• 200 grams finely diced rhubarb
• 1 tbsp granulated sugar
• 1 onion, finely chopped
• 1 big clove garlic, crushed and finely chopped
• 1 tbsp oil
• 1 tbsp fresh thyme
• 100 grams fresh white breadcrumbs

Method

1. Light oven 180°C
2. Cook the onion and garlic in the oil without browning until soft – about 10 minutes.
3. Add the diced rhubarb and a tablespoon of water and mix well until really hot.
4. Add the fresh herbs and breadcrumbs and mix well. Set aside.
5. Place the fillets skin side down in an ovenproof dish and season with pepper and a little salt.
6. Put spoonfulls of the stuffing on to the head end of the fillets and roll up – secure with a cocktail stick or skewer. Add 2 tablespoons of water to create a little steam and bake on the top shelf for 20 minutes.