4 Cornish mackerel fillets
1 large aubergine, thinly sliced
600g Cornish New Potatoes
2-3 tbsp olive oil
Sea salt and black pepper
For the sauce
8 tbsp of Cornish clotted cream
4 tsp English mustard
2 eggs, beaten
4 tbsp cheddar cheese, grated
2 tsp oregano
3 tbsp olive oil
A handful of fresh parsley, chopped
Wedges of fresh lemon
Your choice of green veg or salad
1 Preheat the oven to 200oC (fan 180oC). Give the potatoes a wash and then simmer them in salted water for 7 minutes and drain.
2 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.
3 Layer the fried aubergine slices on top of the fish. Slice the potatoes and layer on top of the aubergines.
4 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.
5 Bake for 15–20 minutes or until the breadcrumbs have gone golden and crispy.
6 Sprinkle with fresh parsley and serve with a wedge of lemon and your choice of green veg or salad.
Recipe courtesy of Cornish New Potatoes
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