Cornish mackerel and New potato bake
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
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 1Preheat the oven to 200oC (fan 180oC). Give the potatoes a wash and then simmer them in salted water for 7 minutes and drain.
- STEP 2Meanwhile, 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 3Layer the fried aubergine slices on top of the fish. Slice the potatoes and layer on top of the aubergines.
- STEP 4Whisk 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 5Bake for 15–20 minutes or until the breadcrumbs have gone golden and crispy.
- STEP 6Sprinkle with fresh parsley and serve with a wedge of lemon and your choice of green veg or salad.