Rhubarb and Roasted Tomato Red Mullet | RICARDO

Ingredients

• 4 stalks rhubarb
• 3/4 cup (180 ml) butter
• 1 tablespoon (15 ml) honey
• 1 pinch five-spice
• 8 small fillets of white fish, skin on (red mullet, snapper, tilapia...)
• 3/4 cup (180 ml) olive oil
• Salt and pepper
• 1 tablespoon (15 ml) sugar
• 12 cocktail tomatoes, with the stem (see note)