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)

Peel the rhubarb and cut in half lengthwise. Cut each stick into 4 sections. Blanch the rhubarb for 1 minute in boiling water. Drain and cool quickly under cold water.

Preheat the oven to 100 °C (200 °F).

In a non-stick skillet, brown the rhubarb in the butter. Add the honey and spices. Continue cooking over low heat for 1 minute. Keep warm in the oven. Clean the skillet.

In the same skillet, brown the fish on medium heat, skin side down, in 15 ml (1 tablespoon) of olive oil, until the flesh turns white. Season with salt and pepper.

Meanwhile, in a small saucepan, heat the remaining oil with the sugar. Add the tomatoes and cook over low heat for about 4 minutes, basting regularly. Season with salt and pepper.

Place 8 sticks of rhubarb in each plate to form a square. Place 2 fillets on the rhubarb and arrange the tomatoes around. Drizzle a little oil from the roasted tomatoes over the fish. Serve immediately.

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