Mackerel with rhubarb salsa

Mackerel with rhubarb salsa

The tart rhubarb cuts through the richness of the mackerel.

By , 21 September 2015
Mackerel with rhubarb salsa
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.76 per serving
Nutritional Info
Each 100g serving contains
  • Fat high
    28.9g
    41%
  • Saturates high
    5.6g
    28%
  • Sugars med
    9.2g
    10%
  • Salt low
    0.3g
    5%
  • Energy 2064KJ 493KCAL
    25%
of your reference intake.
Typical energy values per 100g: 2064kJ/493kcal.
Ingredients
  • 500g new potatoes, halved or quartered
  • 1 tbsp sunflower oil, plus 2 tsp for the fish
  • 4 Asda Cook From Frozen Mackerel Fillets
  • 250g rhubarb, cut into 1cm pieces
  • Zest of 1 small orange
  • 1 red chilli, de-seeded and finely chopped
  • 1 tbsp clear honey
  • 8cm piece cucumber
  • 1 small red onion, finely chopped
  • 2 tbsp coriander, chopped
  • Sugar snap peas, to serve
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Boil the potatoes for 5 minutes.

  • Drain, put in a roasting tin and toss in 1 tbsp of the oil. Cook in the top of the oven for 40 minutes until cooked through and golden.

  • Put the mackerel in a roasting tin in a single layer and brush with oil. Cover with foil and bake for 25 minutes. Drain off any juices.

  • To make the salsa, add the rhubarb to a pan of boiling water, bring back to the boil and simmer for 2-3 minutes. Drain. Refresh in cold water.

  • Add the orange zest, chilli and honey. Halve the cucumber lengthways, scoop out the seeds, and cut into small cubes. Add to the salsa with the onion and coriander.

  • Serve with the mackerel, potatoes and sugar snaps.