Mackerel & Parsnip Oven Dish
Seasonal Gluten free, Egg free recipe
Mackerel is high in Omega 3 and can be sustainable fished, so good for you and the oceans. Parsnip is a true winter vegetable, available from October right until March.
Peel and cube the potatoes. Boil in plenty of water for around 20 minutes or until they are soft. You can check this by piercing one potato with a fork and if it goes in easily, they are ready.
Peel and cube the parsnips and boil separately for around 20 minutes until ready, the same applies as for the potatoes.
Remove the skin and pull apart the smoked mackerel into bite size chunks.
Mash the potatoes.
Put the mackerel in an oven dish and add the parsnips on top. Smooth out the mashed potatoes on top. And sprinkle with grated cheese.
Grill for around 5 minutes until the top is golden brown.
Serve, if you like, with mustard.
When using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
- 1 packet smoked mackerel
- 300 g potatoes
- 50 g cheddar cheese
- 600 g parsnips
- Mustard to serve
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
3.8 3.8 out of 5 (6 votes)