My rhubarb adventures continue. This time, with a savory dish; pan-fried, crispy-skinned mackerel with fresh rosemary and capers, and roasted rhubarb.
Rhubarb pairs harmoniously with oily fish like mackerel that can stand well against the tartness of the plant. In this case, rhubarb is of course sweetened by sugar and becomes beautifully glazed when roasted in the oven.
Mackerel is
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