Cornish mackerel and Cornish New potato bake

  • Cornish mackerel & Cornish New potato bake
Season
Spring/Summer
Skill level
Keen cook
Preparation Time
15 minutes
Cooking Time
35 minutes
Serves
Serves 4
Categories

Cornish mackerel and Cornish New potatoes make the perfect pairing. This dish is ideal for sharing with family and friends.

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

  • 8 tbsp Cornish clotted cream
  • 4 tsp English mustard
  • 2 eggs, beaten
  • 4 tbsp cheddar cheese, grated
  • 2 tsp oregano
  • 3 tbsp olive oil

Method

  1. 1Preheat the oven to 200oC (fan 180oC). Give the potatoes a wash and then simmer them in salted water for 7 minutes and drain.
  2. 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.
  3. 3Layer the fried aubergine slices on top of the fish. Slice the potatoes and layer on top of the aubergines.
  4. 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.
  5. 5Bake for 15–20 minutes or until the breadcrumbs have gone golden and crispy.
  6. 6Sprinkle with fresh parsley and serve with a wedge of lemon and your choice of green veg or salad.