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5 from 2 votes
Plate with mackerel bake and rocket
Smoked Mackerel Bake with Stuffing Topping
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

This low prep smoked mackerel bake recipe is full of flavour - with no added fat. Serves 4 with sides.

Course: Dinner
Cuisine: British
Servings: 4
Calories: 713 kcal
Author: Lizzie
  • 1 tbsp olive oil
  • 1 small punnet cherry tomatoes 18 tomatoes
  • 250 g mushrooms 9oz, a generous handful or so
  • 1 packet smoked mackerel fillets Just over 200g/7 oz, two fillets
  • 1 325g(13.5 floz) can sweetcorn
  • 560 ml milk 1 pint
  • 2 tbsp cornflour/cornstarch
  • 1 cup dried stuffing mix
  1. Preheat the oven to gas mark 6/220C/428F) .Heat the olive oil in a frying pan. Halve the cherry tomatoes and quarter the mushrooms, and put them in the oil, stirring occasionally.

  2. While they're frying pull the skin off the fish fillets and break them up. sprinkle them in a rectangular ovenproof dish. Drain the sweetcorn and mix it in.

  3. Mix the cornflour to a paste with a little of the milk and add it to the rest of the milk, stirring well.

  4. Stir the tomato and mushroom mixture into the fish and sweetcorn and spread it out evenly. Pour the milk over and stir well.

  5. Sprinkle the stuffing mix over evenly and bake in the oven for 45 minutes - or until the topping is golden and the sauce thickened.