Smoked marlin and potato supper

Mobile version Print

By: Alan Coxon

On TV Tonight

  • 20:00 - Chinese Food Made Easy - Spicy Sichuan
  • 20:30 - Chinese Food Made Easy - Cooking for Friends and Family
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 2.69 / 5 (29 votes)

Prep time:
20 min
Cook time:
1 hr 10 min

Layers of potato, slices of smoked marlin, onion and parsley are built up and baked in this delicious fish supper by Alan Coxon


1. Preheat the oven to 180C/gas 4. 2. Heat 2 tablespoons of the olive oil in a frying pan. Cook the onion and garlic on a medium heat until softened, about 3 minutes. Set aside. 3. Slice the potatoes no thicker than a pound coin. Heat enough oil to cover the bottom of a large frying pan. Fry the potato slices until coloured on both sides, about 4 minutes. Season with a little salt and freshly ground black pepper. Remove from the pan and place on kitchen paper to blot away excess oil. 4. Generously butter a ceramic oven dish and layer the potatoes, slices of Marlin, onion, and parsley, seasoning each layer with salt and pepper. Squeeze a splash of lemon juice and add a sprinkling of zest as you build up the layers. 5. Dot the top layer with a few knobs of butter and pour over enough stock to cover. Finally, sprinkle over the crushed fennel seeds and bake for about an hour, or until the potatoes are soft enough to crush between your fingers. Serve with a hunk of fresh bread.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register