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Leek & mackerel penne bake

This is a super-fast, filling meal for busy midweek winter nights - it's great with smoked haddock too

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 925
  • Carbohydrates 84
  • Saturated Fat 20
  • Sugar 8
  • Protein 35
  • Fat 52
  • Fibre 5
  • Salt 2.72

Nutrition per serving

  • Calories 925
  • Carbohydrates 84
  • Saturated Fat 20
  • Sugar 8
  • Protein 35
  • Fat 52
  • Fibre 5
  • Salt 2.72

Ingredients

  • 2 leeks, trimmed, washed and sliced
  • knob of butter
  • 175g penne
  • 200ml pot reduced-fat crème fraîche
  • 1 tbsp capers
  • 2 small smoked mackerel fillets, skinned and flesh flaked into large chunks
  • 25g breadcrumbs

Tip

Mackerel & leek risotto
Soften the leeks, stir in 140g risotto rice, then 100ml white wine. Once evaporated, add 500ml vegetable stock. Gently cook, uncovered, for about 15 mins, stirring every so often. Once the rice is just tender, fold through 100ml crème fraîche and mackerel. Serve with a squeeze lemon.

Method

  1. Fry the leeks in the butter until very soft, about 10-15 mins. Meanwhile, boil the pasta and heat the grill. When the leeks are soft, stir in the crème fraîche, capers and fish. Heat through for 1 min. Drain the pasta and stir into the sauce, season to taste, then tip everything into a small baking dish. Scatter with the crumbs and grill until golden and crisp.

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