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Cornish mackerel and New potato bake

By seasonalspuds (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4
Cornish mackerel and Cornish New potatoes make the perfect pairing. this dish is ideal for sharing with family and friends.
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Ingredients

  • 4 Cornish mackerel fillets
  • 1 large aubergine, thinly sliced
  • 600g Cornish New potatoes
  • 100g breadcrumbs
  • 2-3 tbsp olive oil
  • Sea salt and black pepper

For the sauce

  • 4 Cornish mackerel fillets
  • 1 large aubergine, thinly sliced
  • 600g Cornish New potatoes
  • 100g breadcrumbs
  • 2-3 tbsp olive oil
  • Sea salt and black pepper
  • 8 tbsp of Cornish clotted cream
  • 4 tbsp English mustard
  • 2 eggs, beaten
  • 4 tbsp cheddar cheese, grated
  • 2 tsp oregano
  • 3 tbsp olive oil

To serve

  • 4 Cornish mackerel fillets
  • 1 large aubergine, thinly sliced
  • 600g Cornish New potatoes
  • 100g breadcrumbs
  • 2-3 tbsp olive oil
  • Sea salt and black pepper
  • 8 tbsp of Cornish clotted cream
  • 4 tbsp English mustard
  • 2 eggs, beaten
  • 4 tbsp cheddar cheese, grated
  • 2 tsp oregano
  • 3 tbsp olive oil
  • A handful of fresh parsley, chopped
  • Your choice of either green veg or salad
  • Wedges of fresh lemon

Method

  • STEP 1
    Preheat the oven to 200oC (fan 180oC). Give the potatoes a wash and then simmer them in salted water for 7 minutes and drain.
  • STEP 2
    Meanwhile, fry the fish gently in a little olive oil, skin down, then place in a medium-sized baking dish. Fry the aubergine slices in the same pan, adding more oil if needed, allowing the fish flavours to soak into them.
  • STEP 3
    Layer the fried aubergine slices on top of the fish. Slice the potatoes and layer on top of the aubergines.
  • STEP 4
    Whisk all the ingredients for the sauce together and pour generously over the fish mixture. Scatter the breadcrumbs over the top and place in the oven.
  • STEP 5
    Bake for 15–20 minutes or until the breadcrumbs have gone golden and crispy.
  • STEP 6
    Sprinkle with fresh parsley and serve with a wedge of lemon and your choice of green veg or salad.
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