Preparation

To make the rhubarb:

• Preheat the oven to 350 degrees.

• Trim the rhubarb and discard the leaves. Cut it into short lengths and put in a roasting pan or baking dish with the sugar.

• Bake until just soft enough to take the point of a knife, about 20 minutes.

• Allow to cool, then drain, reserving the cooking juices.

To make the mackeral and assemble:

• Season the flour with salt and a little black pepper. • Lightly coat the skin side of each mackerel fillet with the seasoned flour.

• Heat a little oil in a large, nonstick frying pan.

• Gently place the mackerel fillets in the hot pan, skin side down.

• Chop the rosemary needles and scatter them over the fish.

• Press the fish down with a thin spatula to keep it from curling. As the underside of the fish starts to crisp lightly, carefully turn over and cook the other side. It shouldn’t take longer than 2 or 3 minutes on each side.

• Lift the mackerel fillets out onto warm plates.

• Pour a couple of tablespoons of sherry vinegar (or less, to taste) into the hot pan.

&bull' Add the cooked rhubarb, together with the rhubarb juice. Add the capers if you are using them.

• Let the rhubarb briefly warm through, then spoon it over the mackerel and serve.