Crunchy fish gratin recipe
This crunchy fish gratin not only makes a quick and delicious weeknight supper but it’s healthy too. Topped with a combination of oats, cornflakes and three-seed mix, this easy dish is ideal for feeding a crowd. Use any combination of seafood that's available.
See method- Serves 6
- 5 mins to prepare and 25 mins to cook
- 273 calories / serving
Ingredients
- 2 x 240g bags baby spinach, wilted
- 280g boneless haddock fillets, skinned and cut into even chunks
- 2 smoked mackerel fillets, skinned and torn into chunks
- 1 x 150g pack cooked and peeled king prawns
- 150g half-fat crème fraîche
- 50g fat-free fromage frais
- 1 tsp Dijon mustard
- 1 lemon, zested
- 2 tbsp chopped flat-leaf parsley
- 3 spring onions, chopped
- 2 tomatoes, sliced
- 30g porridge oats with oatbran and wheatbran
- 10g cornflakes
- 30g Cheddar, grated (optional)
- 2 tbsp toasted three-seed mix
- boiled potatoes, to serve
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Shop ingredientsEach serving contains
- Energy
- 1145kJ 273.0kcal
- Fat
- 15g
- Saturates
- 5g
- Salt
- 2.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 8.7gProtein 26.7gFibre 2.7g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the wilted spinach, fish and prawns in a roasting tin. Mix together the crème fraîche, fromage frais, mustard, lemon zest, most of the chopped parsley and spring onions. Season, spoon over the fish and top with the tomato.
- Mix together the oats, cornflakes, cheese, seeds, reserved parsley and remaining spring onions, then scatter over the fish. Bake for 20-25 mins, until golden and cooked through. Serve with boiled potatoes alongside.
- See more Fish and seafood recipes
