Tomato and basil mackerel bake
NUTRITION: PER SERVING
FAT: 29.7G (9.3G SATURATED)
CARBOHYDRATES: 61.6G (15.1G SUGARS)
250g large pasta shells
1 head of broccoli
Glug of oil
2 finely sliced red onions
2 crushed garlic cloves
1 tbsp tomato purée
200ml red wine
2 x 400g tins of chopped tomatoes
½ bunch of torn fresh basil
240g pack of peppered smoked mackerel fillets
½ bunch of basil
100ml light crème fraîche
50g grated mature cheddar
Heat the oven to 200°C/180°C fan/gas 6. Bring a large pan of water to the boil and cook the pasta shells for 2 minutes less than the pack instructions. Add the head of broccoli, sliced into florets, for the last 2 minutes of the cooking time, then drain and set aside.
Meanwhile, in a large sauté pan, heat a glug of oil and fry the red onions for 5 minutes. Add the garlic and tomato purée, fry for a few minutes, then add the red wine. Bubble for 2 minutes, then add the chopped tomatoes and basil. Cook for 10 minutes, then season.
Remove the skin from a the mackerel fillets and break up into bite-size pieces. Stir into the pan with the remaining basil and light crème fraîche. Spoon into a 2 litre baking dish (or keep in the pan if it’s ovenproof) and top with grated mature cheddar. Cook in the oven for 20-25 minutes until golden and piping hot throughout.
Assemble the bake the night before, leave to cool, then cover and chill. You may need to add 10 minutes to the cooking time to ensure the pasta is piping hot all the way through.