Oaty fish & prawn gratins

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• sinny12lyns087

  22 February 2012

  sinny12lyns087 rated this recipe

  

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• Brian Mellor

  05 March 2012

  Brian Mellor rated and commented on this recipe

  

  I was sceptical at first with this one, however I am now making it for the second time in a month. Lovely dish.

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• Julie Bahrain

  05 March 2012

  Julie Bahrain rated and commented on this recipe

  

  I also wasn't too sure about this but it turned out to be a nice dish. I didn't have any fresh basil so I used dried and stirred in a teaspoonful of pesto as well.

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• Frantic Flapjack

  12 April 2012

  Frantic Flapjack rated and commented on this recipe

  

  Loved this. Made exactly as the recipe but doubled up to feed 4. Definitely a keeper.

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• SarahJ

  18 April 2012

  SarahJ rated and commented on this recipe

  

  Added some chilli flakes for a bit of a kick, will definitely be making again.

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• Chris

  12 May 2012

  Chris rated and commented on this recipe

  

  Didn't think this was good at all. For some reason the combination of the fish, prawns and gratin just didn't work. A big disappointment.

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• EmSmith

  17 May 2012

  EmSmith rated and commented on this recipe

  

  Lovely idea, and certainly very healthy, but needed a bit moore oomf. I like Julie's suggestion of adding pesto and Sarah's suggestion of chilli flakes. I also used frozen cod and prawns and perhaps didn't drain them properly during defrosting and before assembling, which made for a rather watery consistency. The oaty topping was nice, though. Will make again....with some adjustments.

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• Mary Chappell

  30 July 2012

  Mary Chappell rated and commented on this recipe

  

  Liked this recipe and will be making again.

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• Marilyn

  28 February 2013

  Marilyn commented on this recipe

  Can I use raw prawns in this recipe? If so can I add them to the rest of the ingredients before being baked, or should I cook them first? I don't want food poisoning!

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• Julie

  01 March 2013

  Julie rated and commented on this recipe

  

  Really tasty little dish and healty to boot! Seved with baby we potatoes & broccoli, will definitely be making again!

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• Julie

  01 March 2013

  Julie commented on this recipe

  That's served with baby new potatoes and healthy!!

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• Artemis

  03 March 2013

  Artemis rated and commented on this recipe

  

  Marilyn, I do health inspections based on the US FDA Food Code. We recommend cooking seafood to at least 145 degrees F (not sure in Celsius). Grab a properly calibrated food thermometer and you will have no worries. I thought the dish was delicious, moist and not too acidic. Used tilapia as the fish and added sautéed onions, cilantro, and portobellos. Didn't have broccoli. Seasoned with Lawry's seasoned salt.

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• alan55

  06 March 2013

  alan55 commented on this recipe

  Really good. Such a tasty meal when on a diet

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• Maryrose

  13 March 2013

  Maryrose commented on this recipe

  Can I just say "Yum"? This is delicious and tasty and so easy to make. Has been added to my mid week specials. Thank you so much for sharing.

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• Pewtersfood

  26 March 2013

  Pewtersfood rated and commented on this recipe

  

  This looked so different I wanted to love it but for us it fell short of something.Wasn't keen on the textures so we just picked out the fish really.Added scallops otherwise stuck to recipe.Wish I had added mushrooms as suggested above.

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• Belkey

  27 March 2013

  Belkey rated and commented on this recipe

  

  Am not sure how this manages to hit all 5 of the fruit & veg portions in one go, but was an ok supper dish. Didn't blow me away, but was nice enough!

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• Paula

  22 April 2013

  Paula rated and commented on this recipe

  

  Delicious, definitely making this again! I recommend a good quality tomato base such as Loyd Grossmans jar of tomato and roasted garlic, yum!

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• Rossie

  22 April 2013

  Rossie rated and commented on this recipe

  

  Delicious easy supper - my husband and I really enjoyed this dish.

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Ingredients

• 340g bag baby spinach , roughly chopped
• 400g can chopped tomatoes with garlic and herbs
• 225g sustainable white fish fillets, chopped into large chunks
• small bunch basil , shredded
• 100g cooked and peeled prawns
• 2 tbsp finely grated Parmesan
• 2 tbsp breadcrumbs
• 2 tbsp oats
• 170g broccoli , boiled or steamed, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 12 mins

Cook 28 mins

Low-fat

Ingredients

• 340g bag baby spinach , roughly chopped
• 400g can chopped tomatoes with garlic and herbs
• 225g sustainable white fish fillets, chopped into large chunks
• small bunch basil , shredded
• 100g cooked and peeled prawns
• 2 tbsp finely grated Parmesan
• 2 tbsp breadcrumbs
• 2 tbsp oats
• 170g broccoli , boiled or steamed, to serve

PER SERVING

359 kcalories, protein 48.0g, carbohydrate 27.0g, fat 6.0 g, saturated fat 2.0g, fibre 8.0g, sugar 9.0g, salt 3.4 g

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