Peppered Mackerel & Potato Bake
This comforting potato and mackerel bake is a delightful combination of tender new potatoes, flavorful peppers smoked mackerel, and rich double cream. Perfectly seasoned and baked to golden perfection, this dish is sure to become a family favorite.
— Constant Cookbook
Ingredients
- 750g medium-sized waxy new potatoes , such as Charlotte
- 2 tbsp olive oil
- 1 large onion , sliced
- 2 large peppered smoked mackerel fillets, about 250g/9oz total weight
- 284ml carton double cream
Instructions
- 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.
- 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.
- 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.
Yield
Serves 4
Nutrition
- Calories: 737 calories
- Fat Content: 60 grams fat
- Saturated Fat Content: 27 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.31 milligram of sodium
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