Fish and Prawn Gratins with an Oaty topping

Date: September 2019

Fish and Prawn Gratins with an Oaty topping

A quick and healthy midweek supper that you can make in a flash.  I love the spinach in the bottom of the gratins and it works really well with the cheats tomato sauce. You can change the fish to suit your own tastes. 



    • 340g/12oz bag baby spinach, roughly chopped
    • 400g/14oz can chopped tomato with garlic and herbs
    • 225g/8oz sustainable white fish fillets, chopped into large chunks
    • small bunch basil, shredded
    • 100g raw peeled prawns
    • 2 tbsp finely grated parmesan
    • 2 tbsp breadcrumb
    • 2 tbsp oats
    • 170g broccoli or french beans boiled or steamed, to serve


Put the spinach in a large colander and pour over boiling water. Once cool enough to handle, squeeze out any excess water, then season.

Tip the tomatoes into a frying pan with some seasoning, salt pepper and a good pinch of sugar, and simmer for 5 mins to thicken. Add the fish and heat for 1-2 mins – it doesn’t need to be fully cooked at this point. Stir in the prawns and the basil.

Heat oven to 220C/200C fan/gas 7. Divide the spinach, fish, prawns and tomato sauce between 2 gratin dishes. Mix the Parmesan, breadcrumbs and oats together and sprinkle over the top. Bake for 20 mins until golden and bubbling. Serve with cooked broccoli or green vegetables of your choice.

Serves 2

Next month: Apple Streusel Cake

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