Recipes
Recipes

Mackerel with rhubarb salsa

The tart rhubarb cuts through the richness of the mackerel

The tart rhubarb cuts through the richness of the mackerel

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(8 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.76 per serving

Nutritional Information

Each 100g serving contains

Energy
2064kj
493kcal
25%
Fat
28.9g
High
41%
Saturates
5.6g
High
28%
Sugars
9.2g
Med
10%
Salt
0.3g
Low
5%
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

1
Pre-heat the oven to 190C/170C Fan/Gas 5. Boil the potatoes for 5 minutes.
2
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.
3
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.
4
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.
5
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.
6
Serve with the mackerel, potatoes and sugar snaps.