MacKerel with Rhubarb

• 2 pounds mackerel fillets
• 2 ounces margarine
• 1 each onions chopped
• 1/2 pound rhubarb chopped
• 1 x salt and black pepper
• 1 x bread crumbs toasted
• 1 pound rhubarb for the sauce
• 2 tablespoons sugar for the sauce
• 1 x lemon zest grated, for the sauce
• 2 tablespoons water for the sauce

1. Melt the margarine (or butter) and cook the onion in it until transparent.
2. Add the chopped rhubarb, season with pepper and salt and continue to cook gently for 5 minutes.
3. Then add breadcrumbs and stir the mixture.
4. Now lay the mackerel filets out flat, skin side down, and spread the stuffing on them.
5. Roll each up, put them in a greased oven dish and cook them in a moderate oven at 400F (200C).
6. for 15 to 20 minutes.
7. While the fish are being cooked, make the rhubarb sauce by placing all the ingredients in a saucepan and stewing them until the rhubabrd is cooked and soft, about 10 minutes.
8. Then put the cooked rhubabrd through a fine sieve or the blender to make a puree.
9. Serve.

mackerel fillets, margarine, onions, rhubarb, salt, bread crumbs toasted, rhubarb, sugar, lemon zest, water

Taken from recipeland.com/recipe/v/mackerel-rhubarb-34186 (may not work)