Mackerel and spinach bake

Ingredients

• 1,200 gfloury potatoes
• 200 ml, warmmilk
• 1 knobbutter
• 800 gspinach
• 100 gfull-fat cream cheese
• 400 gsmoked mackerel fillets (peppered, if desired)
• 75 gmature cheese, grated
• to tastesalt and pepper
• as neededolive oil

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C. Grease an ovenproof dish with a little butter or olive oil.

2. 2

   Prepare potatoes

   Peel the potatoes and cut them into chunks.

3. 3

   Cook potatoes

   Boil the potatoes in salted water for about 20 minutes, until tender.

4. 4

   Mash potatoes

   Drain the potatoes and leave them to steam dry. Add the warm milk and butter, then mash until smooth. Taste and season with pepper and salt if needed.

5. 5

   Flake mackerel

   Remove the skin and bones from the mackerel, then break the flesh into pieces.

6. 6

   Cook spinach

   Heat a spoonful of olive oil in a pan and stir-fry the spinach in batches.

7. 7

   Stir in cheese

   Once all the spinach has wilted, add the cream cheese.

8. 8

   Assemble the bake

   Spoon the spinach, including its liquid, into the oven dish. Scatter the mackerel over it, then spread the mashed potato on top. Sprinkle with the grated cheese and put the dish in the oven.

9. 9

   Bake until golden

   Bake for about 10–15 minutes, until the top is nicely golden.

10. 10

    Serve straight away

    Bring the dish to the table and serve immediately.

What is a mackerel and spinach bake?

This is a Dutch-inspired oven dish built in layers: spinach and smoked fish underneath, with mashed potato and grated cheese on top. The combination makes a hearty bake with a crisp, browned finish.

The recipe pairs familiar Dutch ingredients with the practical comfort of a potato-topped casserole. Cream cheese softens the spinach, while smoked mackerel brings a savoury, distinct flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 740 calories, 39g protein, 62g carbs, 37g fat.

The potatoes provide most of the carbohydrates, while mackerel contributes much of the protein and fat. Butter, cream cheese, grated cheese and olive oil add further fat, so pair a serving with a generous salad or extra vegetables to balance the plate.

The potatoes make the topping

Floury potatoes mash into a soft topping that spreads easily over the filling. After draining, let them steam dry so the mash does not become watery.

Warm milk helps the mash come together without cooling the potatoes. Add it with the butter and season to taste before layering.

Wilt the spinach in batches

A large amount of fresh spinach quickly reduces in volume, so add it to the pan little by little. Stir-fry each batch until it has wilted before adding more.

The recipe keeps the liquid released by the spinach in the dish. Cream cheese stirred in after wilting gives the greens a creamy texture.

Prepare the mackerel carefully

Check the smoked fillets for skin and bones before breaking them into pieces. Keeping the pieces fairly substantial makes the fish easy to find in each serving.

Peppered smoked mackerel is an option, but the fish is already smoky and savoury. Taste the filling before adding extra salt.

Layer for a golden top

Put the spinach and its liquid in the dish first, then distribute the mackerel over it. Spread the mash across the top and finish with the grated mature cheese.

Bake at 200°C for about 10–15 minutes, watching for a nicely golden surface. The filling is already cooked, so the oven time is mainly for heating the layers through and browning the topping.

Serve it as a complete meal

Serve the bake straight from the oven while the topping is warm and the filling is creamy. A crisp green salad or simply dressed raw vegetables make a fresh contrast.

Because the dish already includes potatoes, fish and greens, keep side dishes light. A squeeze of lemon at the table can also brighten the smoky fish.

Recipe notes & tips

• Let the drained potatoes steam dry before mashing for a less watery topping.
• Add the spinach to the pan in batches so it can wilt evenly.
• Remove the mackerel skin and check carefully for bones before assembling.
• Taste the filling before seasoning, as smoked mackerel and mature cheese are already savoury.
• Spread the mash right to the edges to cover the spinach layer.

Variations

• Add mustard: Stir a little into the mash for a sharper topping.
• Use peppered mackerel: Choose peppered smoked fillets for extra seasoning.
• Try a different cheese: Use another firm, well-flavoured cheese for the topping.
• Add spring onion: Scatter sliced spring onion through the spinach for a mild onion flavour.
• Finish with lemon: Serve with lemon wedges to brighten the smoky fish.

Common mistakes to avoid

• Wet mash: Let the drained potatoes steam dry before adding milk and butter.
• Crowded spinach: Cook it in batches so it wilts rather than steaming unevenly.
• Forgotten bones: Check the mackerel carefully as you remove the skin and flake it.
• Over-seasoning: Taste the fish and spinach mixture before adding more salt.
• Pale topping: Bake until the grated cheese and potato surface are nicely golden.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat until piping hot throughout in an oven at 180°C; cover loosely if the top is browning too quickly.

Frequently asked questions