Name: Peppered mackerel & potato bake
Total time: 1 h 45 min
Yield: 4
Cuisine: British
Ingredients: 750g medium-sized waxy new potato such as Charlotte; 2 tbsp olive oil; 1large onion sliced; 2large peppered smoked mackerel fillets, about 250g/9oz total weight; 284ml carton double cream

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Peppered mackerel & potato bake

Peppered mackerel & potato bake

Thane Prince

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Serves 4

Easy

Total time: 1 hr and 45 mins

Ready in around 1¾ hours

A star rating of 4.5 out of 5.35 ratingsRate

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A comforting and rich supper dish of smoked fish with potatoes and cream - serve with crisp green salad leaves

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Ingredients

Nutrition

Units:

MetricUS

750g medium-sized waxy new potato

such as Charlotte
2 tbsp olive oil
1large onion

sliced
2large peppered smoked mackerel

fillets, about 250g/9oz total weight
284ml carton double cream

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Nutrition: per serving

kcal737
fat60g
saturates27g
carbs36g
sugars0g
fibre3g
protein17g
salt1.31g

low

Method

step 1

Preheat the oven to 190C/gas 5/fan 170C. Boil the potatoes in their skins for 12-15 minutes until nearly cooked through. Drain and slice into thin discs. Heat the oil in a large frying pan and cook the onion until soft and golden. Gently toss the potatoes and onion together and season with salt to taste.
step 2

Put half the mixture in a shallow 1.4 litre ovenproof dish. Remove the skin and any bones from the mackerel, flake the fish and spread it out over the potatoes. Top with the remaining potatoes and pour over the cream.
step 3

Cover with foil and bake for 30 minutes, then uncover and bake for a further 20-25 minutes, until the topping is a lovely golden brown.

Recipe from Good Food magazine, January 2003

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A star rating of 4.5 out of 5.35 ratings

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