Smoky fish gratin
A simple, creamy fish pie with lots of flavour and a crispy topping – comfort food rich in omega-3.
If you can’t get hold of a wholegrain sourdough loaf, use any wholegrain loaf or sourdough bread for the crumbs
SERVES 2
570 calories per serving
1 tsp olive oil, for greasing
260g mixed fish pieces (including salmon, cod and smoked haddock), cut into chunks
75g frozen peas
125g full-fat crème fraîche
25g wholegrain sourdough breadcrumbs (see Cook’s tip)
50g cheddar, coarsely grated
small handful chopped parsley (optional)
- Preheat the oven to 200C/ 180C fan/gas 6. Grease a shallow ovenproof dish with the oil. (The dish will need to be large enough to hold around 500ml.)
- Place the fish and peas in the dish, season with a little freshly ground black pepper and toss lightly. Cover with foil and bake for 10 minutes.
- Remove from the oven and gently stir in the crème fraîche. Mix the breadcrumbs and cheese together in a bowl, then sprinkle over the top of the fish with the parsley, if using. Return to the oven for a further 10-15 minutes, or until the crumbs are golden and the filling is bubbling.
Cook’s tip If you can’t get hold of a wholegrain sourdough loaf, use any wholegrain loaf or sourdough bread for the crumbs.