Peppered mackerel & potato bake

Peppered mackerel & potato bake

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(30 ratings)

Ready in around 1¾ hours


Serves 4
A comforting and rich supper dish of smoked fish with potatoes and cream - serve with crisp green salad leaves

Nutrition and extra info


  • kcal737
  • fat60g
  • saturates27g
  • carbs36g
  • sugars0g
  • fibre3g
  • protein17g
  • salt1.31g
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  • 750g medium-sized waxy new potato, such as Charlotte
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large peppered smoked mackerel fillets, about 250g/9oz total weight
  • 284ml carton double cream


  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.

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Comments, questions and tips

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jul34es's picture
30th Jan, 2019
Made this for tea last night and it was very easy to make and plenty of flavour
Gill Hamilton's picture
Gill Hamilton
10th Dec, 2017
Delicious, I added celery, carrots to the onion and spinach and sweet corn to the mix , with cornflour ,milk, cheese sauce.
Sym One
24th Oct, 2017
Absolutely Amazing! Added cheese & red peppers! Scrumptious:)))
16th Mar, 2017
Found this recipe as I have been trying to add oily fish to my diet. I made a slight addition and decide to have a base layer of spinach leaves (as I had originally planned to cook a Mackerel and Spinach Risotto, but found I didn't have any vegetable stock cubes).
vintagemunchkin's picture
18th Jan, 2017
Loved this - quick to prepare, worth the wait to bake. Will try the other versions with milk and cornflour etc as it was quite calorific with all that cream! Big thumbs up.
26th Nov, 2013
Great recipe, definitely one to keep! This is a great recipe for those who want to eat more fish, as is so much more comforting to eat in the colder weather than plain old fish along side salad/potatoes. It took some time to get a good even browning to the potatoes when frying (be careful not to add too much oil like I did!) I had to fry mine in batches. I can't wait to get a food processor at Christmas to save time on the cutting and boiling of those potatoes! I also added cheese when removing the tin foil. It was deliciously crispy.
29th Sep, 2011
I made this and changed it a little, i used skimmed milk and corn flower added red and black pepper and a dash of cayenne. I added cooked chopped onion the cooked flaked mackerel i rosted and sliced the new potatoes tossed then together poured over the milk mixture sprinkled a little mature cheese and baked... My partner loved it and he is an amazing cook, so did i .....
23rd Sep, 2011
This was a very good recipe, my wife and I loved it and will make it again, the only thing we changed was we put a can of cream of mushroom soup on top and a 1/4 cup of cream and topped it with shredded cheddar cheese. MMMMmmm.
28th Jan, 2011
Delicious, very simple. Used half the cream and still very good!
19th Jan, 2011
This was lovely,my husband loved it too- I also reduced the cream and used some milk and cornflour,added the cheese as well. Will definitely make again


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