Baked Mackerel with Rhubarb Chutney
This Mackerel is served with a lovely Rhubarb Chutney. It's a light dish packed with flavour and is great to serve up on sunny days!
Ingredients
- 3 mackerel gutted, backbone removed
- 25ml olive oil
- 1 /2 shallot, peeled and diced
- 2 cloves garlic, chopped
- 400g rhubarb, sliced
- 1 apple grated
- 50g sultanas
- 50g caster sugar
- 1 stem ginger, chopped
- 25ml olive oil
- Salt and pepper
- 1 tbs chopped chives
Method
Pre heat the oven to 200c.
Place the mackerel onto a large baking tray, drizzle in oil, season and bake for 5 minutes.
For the sauce, place all the ingredients into a pan, bring to the boil then simmer for 2 to 3 minutes, serve with the fish.
Ingredients
- 3 mackerel gutted, backbone removed
- 25ml olive oil
- 1 /2 shallot, peeled and diced
- 2 cloves garlic, chopped
- 400g rhubarb, sliced
- 1 apple grated
- 50g sultanas
- 50g caster sugar
- 1 stem ginger, chopped
- 25ml olive oil
- Salt and pepper
- 1 tbs chopped chives
Method
Pre heat the oven to 200c.
Place the mackerel onto a large baking tray, drizzle in oil, season and bake for 5 minutes.
For the sauce, place all the ingredients into a pan, bring to the boil then simmer for 2 to 3 minutes, serve with the fish.
