Peppered mackerel & potato bake
A comforting and rich supper dish of smoked fish with potatoes and cream - serve with crisp green salad leaves
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Difficulty and servings
Serves 4
Preperation and cooking times
Ready in around 1¾ hours- 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.
- 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.
- 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.
737 kcalories, protein 17g, carbohydrate 36g, fat 60 g, saturated fat 27g, fibre 3g, salt 1.31 g
Recipe from Good Food magazine, January 2003.

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http://www.bbcgoodfood.com/recipes/1442/
Difficulty and servings
Serves 4
Preperation and cooking times
Ready in around 1¾ hoursOnly five ingredients
Ingredients
- 750g medium-sized waxy new potatoes , such as Charlotte
- 2 tbsp olive oil
- 1 large onion , sliced
- 2 large peppered smoked mackerel fillets, about 250g/9oz total weight
- 284ml carton double cream
737 kcalories, protein 17g, carbohydrate 36g, fat 60 g, saturated fat 27g, fibre 3g, salt 1.31 g

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26 November 2007
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