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Peppered mackerel & potato bake

Peppered mackerel & potato bake

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A star rating of 4.5 out of 5.31 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in around 1¾ hours
  • Easy
  • Serves 4

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

Nutrition:
HighlightNutrientUnit
kcal737
fat60g
saturates27g
carbs36g
sugars0g
fibre3g
protein17g
low insalt1.31g
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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

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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Overall rating

A star rating of 4.5 out of 5.31 ratings
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