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Cornish Mackerel & New Potato Bake Recipe | Great British Food Magazine

Cornish Mackerel & New Potato Bake

This hearty bake makes the most of seasonal Cornish produce

  • 4 Cornish mackerel fillets
  • 1 large aubergine, thinly sliced
  • 600g Cornish New Potatoes
  • 100g breadcrumbs
  • 2-3 tbsps olive oil
  • Sea salt and black pepper
  • For the sauce

  • 8 tbsps of Cornish clotted cream
  • 4 tsps English mustard
  • 2 eggs, beaten
  • 4 tbsp cheddar cheese, grated
  • 2 tsps oregano
  • 3 tbsps olive oil
  • To serve:

  • A handful of fresh parsley, chopped
  • Wedges of fresh lemon
  • Your choice of green veg or salad
  • Preheat the oven to 200°C/Fan 180°C/Gas 6. Give the potatoes a wash and then simmer them in salted water for 7 minutes and drain.
  • 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.
  • Layer the fried aubergine slices on top of the fish. Slice the potatoes and layer on top of the aubergines.
  • 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
  • Bake for 15–20 minutes or until the breadcrumbs have gone golden and crispy.
  • Sprinkle with fresh parsley and serve with a wedge of lemon and your choice of green veg or salad.
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