Peppered mackerel & potato bake

Recipe uploaded by

Thane Prince

3 ratings

Recipe by Thane Prince

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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.
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.
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.

737 kcalories, protein 17g, carbohydrate 36g, fat 60 g, saturated fat 27g, fibre 3g, salt 1.31 g

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• topchef

  26 November 2007

  topchef rated and commented on this recipe

  

  So simple but tasted lovely. Only used half the cream but topped with a little cheese, delicious!

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• Suejay

  14 March 2008

  Suejay commented on this recipe

  Absolutely gorgeous, my kids loved it to, a real success.

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• hlnharrison

  09 May 2008

  hlnharrison rated and commented on this recipe

  

  We are trying to reduce the saturated fat in our diet so instead of double cream I used skimmed milk thickened with sauce flour. Really tasty and so quick and easy.

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• auntielol

  31 August 2008

  auntielol rated this recipe

  

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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

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Serves 4

Preperation and cooking times

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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