Leek & mackerel penne bake

Leek & mackerel penne bake

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(60 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 2
This is a super-fast, filling meal for busy midweek winter nights - it's great with smoked haddock too

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal925
  • fat52g
  • saturates20g
  • carbs84g
  • sugars8g
  • fibre5g
  • protein35g
  • salt2.72g
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Ingredients

  • 2 leeks, trimmed, washed and sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • knob of butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 175g penne
  • 200ml pot reduced-fat crème fraîche
  • 1 tbsp capers
    Capers in bowl

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 2 small smoked mackerel fillets, skinned and flesh flaked into large chunks
    Mackerel

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • 25g breadcrumb

Method

  1. Fry the leeks in the butter until very soft, about 10-15 mins. Meanwhile, boil the pasta and heat the grill. When the leeks are soft, stir in the crème fraîche, capers and fish. Heat through for 1 min. Drain the pasta and stir into the sauce, season to taste, then tip everything into a small baking dish. Scatter with the crumbs and grill until golden and crisp.

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Comments, questions and tips

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Lorrettabw
10th Jul, 2020
4.05
I used the basis of this recipe but I made some changes. I swapped the creme fraiche for cream, only because that is what I had available.I added peas and some creamed horseradish and I mixed the breadcrumbs with a small amount of grated cheddar for the topping. This was really easy to prepare, a quick, simple and delicious supper which we had with crusty garlic bread. Will definitely cook this agin.
Ian Morrison's picture
Ian Morrison
11th Jun, 2020
Why reduce the fat?
janet58
9th May, 2019
5.05
A real favourite in hour house. I've made different variations,adding mixed frozen veg or spinach, if I didn't have any leeks. My youngest daughter isn't too keen as she finds smoked mackerel a strong flavour but with smoked haddock she loves it.
Katrina Daoud's picture
Katrina Daoud
18th Mar, 2018
3.05
Recipe was very easy to make, as promised. was a bit bland. I added Franks Red Hot Sauce after it was cooked for a little spice flavouring and that helped. Cheese might help as well.
dave6376's picture
dave6376
18th Jul, 2017
4.05
Quick, easy and tasty. The first few times I made this I found it a little dry but adding a splash of pasta water along with the creme fraiche makes a difference. I agree with the other reviewers who suggest adding cheese (I used parmesan) to the breadcrumbs.
lesley595
10th Jan, 2017
5.05
Lovely midweek meal made to recipe except less pasta and a bit more mackerel due to the size of packets I had. Used lemon and parsley mackerel which gave it an extra flavour. Will make again.
rhapsodyinc
1st Nov, 2014
5.05
Used flour and milk rather than creme fraiche and added garlic and herbs de provence to the breadcrumbs. Delicious and easy.
tbird0_5
7th Aug, 2014
4.05
Lovely, quick, week day meal. Swapped the leeks for spinach, added some horseradish to the sauce and parmesan to the breadcrumbs.
ross2606
15th Apr, 2014
5.05
Very good, added sweetcorn and peas!
ehb102
11th Apr, 2013
I used green peppercorns instead of capers. It was an honest mistake, but it tasted awfully good.

Pages

chou-fleur
11th Jul, 2013
Is 925 calories per portion really accurate?
BakingBentall
24th Jan, 2019
4.05
This went down well! Even less washing up if you fry the leeks in an ovenproof casserole dish and then add the rest of the ingredients to that, rather than transferring it to another dish before grilling. Following other comments, I added mixed herbs and some grated pecorino cheese to the breadcrumb topping. Used breadcrumbs straight from the freezer. I added half a tin of sweetcorn to the filling. Served topped with fresh chopped chives and parsley, and some torn crunchy lettuce leaves.
kirsten132
6th Sep, 2015
Made with home homemade parsley sauce instead of creme fraiche, with a little left over double cream and added some grated Parmesan on top of breadcrumbs
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