A super tasty casserole with smoked mackerel, zucchini, and mashed potatoes. The smoked mackerel is simmered with the zucchini in a flavorful curry marinade. And then covered with creamy mashed potatoes, which you bake in the oven until golden brown. A delicious and easy dinner recipe!
Casserole with Smoked Mackerel, Zucchini, and Mashed Potatoes
When I buy smoked mackerel, I often make a salad with it to eat with crackers as a snack. Or I eat it for lunch with some lettuce, cucumber, and bell pepper. A great salad combination, but did you know you can also make a delicious oven dish with it?
Mix the smoked mackerel with Asian spices such as ginger, garlic, and some curry powder. Spices that you might not immediately expect, but which do combine wonderfully with this salty fish.
And to this bake, I added zucchini and some raisins, which is a sweet accent as a delicious counterpart to the salt. And to make it even better, you mash the potatoes with coconut milk instead of regular milk. After you take it out of the oven, you can smell the aromas of this delicious casserole. A great recipe.
Is zucchini good for you?
In addition to being a delicious vegetable, zucchini is a very healthy vegetable rich in vitamins, minerals, and fiber. It is also a low-calorie vegetable.
You can peel zucchini, but because the skin is soft and thin, this is not necessary. Zucchini can be eaten raw, cooked, or baked. And as always, too much zucchini is not good for you. So alternate the vegetables with other ingredients.
Smoked mackerel, a healthy seasoning
Instead of tuna, more known around here, I opted for smoked mackerel. It is a tasty fatty fish (just like tuna) but is less bothered by overfishing. Furthermore, the smoked flavor gives this casserole a delicious deep taste.
And mackerel is rich in omega-3 fatty acids. The nutrition center advises eating fish at least once a week and preferably fish rich in fatty acids. Check that!
What do you need for a Delicious Mackerel Casserole?
To prepare this Casserole with Smoked Mackerel, Zucchini, and Mashed Potatoes, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Smoked Mackerel - Mackerel has firm, slightly fatty flesh that has acquired a salty, smoky flavor from smoking. A disadvantage of smoked mackerel is that it contains bones. So you have to fillet it well beforehand. You do this by carefully checking the meat for bones when picking the fish. Smoked mackerel can also be replaced with smoked salmon or tuna (but the latter does not have a smoky taste).
- Potatoes - Use floury potatoes to make this recipe. Russet potatoes, Doré, King Edward, Yukon Gold potatoes, and Maris Piper, are excellent choices.
- Zucchini - Is Zucchini boring? No, it is a super versatile vegetable. Delicious with a stir-fry dish or as a quiche. Used here as vegetables that you can flavor with curry, ginger, and garlic.
- Raisins - The raisins give a light sweetness to the zucchini dish with fish. A delicious combination. You can also replace raisins with currants or strips of dates (for an extraordinary taste).
- Ginger, garlic, and curry powder - Baking the zucchini in ginger and garlic gives it a wonderful taste. Curry powder is added to it. Curry powder is a spice mixture of at least cumin, coriander, and turmeric. And this is enriched in taste with spices such as mustard seed, cayenne pepper, and cinnamon (but often more). Do you like spicy? Replace the mild curry with a spicy curry spice mix.
- Coconut milk - Instead of regular milk, we use coconut milk to make the mashed potatoes. This also makes the recipe lactose-free. Coconut milk gives an oriental touch to the casserole. If you don't like this, use milk or soy milk in the same amount.
How to prepare Potato Casserole with Mackerel and Zucchini
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Heat the oil in a large skillet and add the diced zucchini, ginger, garlic, curry powder, raisins, salt, and pepper. Stir-fry for 3 minutes until the zucchini is lightly browned. This gives it more flavor.
- Boil the potatoes for 20 minutes. Mash them with a masher. Then add the warm coconut milk and stir through. Heating the coconut milk before adding it to the purée will keep the purée fluffier. Do you like spicy? Then mix some sriracha with the potato purée.
- Mix the mackerel meat with the zucchini mix. Place this at the bottom of the baking dish.
- Cover the zucchini dish with mashed potatoes. Bake the purée in a preheated oven at 350 °F (180 °C) for 15 minutes until golden brown. Serve right away.
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Casserole with Smoked Mackerel, Zucchini, and Mashed Potatoes
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- 2 pounds potatoes floury, Peel the potatoes. Cut them into four equal pieces when the potatoes are big. Halve the medium potatoes. That way, all the potatoes got a similar size and will be done at the same time.
- 1 inch fresh ginger fresh, skin of and grated
- 2 cloves garlic squeezed
- 4 tablespoons raisins Soak the raisins for 10 minutes in hot water.
- Preheat the oven to 350 °F (180 °C) and grease an oven dish.
- Boil the potatoes for 20 minutes. Check if they're done by pinching a fork into a potato. The fork has to slide in (otherwise, extend the cooking time by 2 minutes).2 pounds potatoes
- Drain the potatoes and mash them.
- Heat the coconut milk and stir it through the mashed potatoes.1 cup coconut milk
- Add salt and pepper to taste.
- In a frying pan, heat the oil.2 tablespoons oil
- Add the zucchini cubes, ginger, garlic, curry, raisins and pepper, and salt to taste and stir-fry for 3 minutes.1 inch fresh ginger, 2 cloves garlic, 2 zucchini, 1 tablespoon madras curry, 4 tablespoons raisins, salt and pepper
- Turn the heat off and mix the mackerel through the zucchini mixture.4 ounces smoked mackerel
- Spread the mackerel mixture on the bottom of the oven dish.
- Top with the mashed potatoes.
- Put the casserole in the oven and bake for 15 minutes.
- Refrigerator - If you have a leftover casserole, let it cool down to room temperature quickly. Cover the leftovers airtight. You can then store it in the fridge for two days.
- Freezer - Cover the baking dish with a layer of plastic wrap and wrap the entire baking dish in plastic wrap. You can keep it in the freezer for up to 2 months. Let thaw in the freezer.
- Reheat- Cover the baking dish with aluminum foil and bake for 30 minutes at 320 °F (160 °C).
- Mackerel has a short shelf life. If you have leftover mackerel, you can use it in: Penne with smoked mackerel and herb cheese or a fish burger with smoked mackerel.