Oaty fish & prawn gratins

Oaty fish & prawn gratins

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(22 ratings)

Prep: 12 mins Cook: 28 mins


Serves 2
Hit all 5 of your recommended fruit and veg intake with these delicious healthy fish and tomato bakes

Nutrition and extra info

Nutrition: per serving

  • kcal359
  • fat6g
  • saturates2g
  • carbs27g
  • sugars9g
  • fibre8g
  • protein48g
  • salt3.4g
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  • 340g bag baby spinach, roughly chopped
  • 400g can chopped tomato with garlic and herbs
  • 225g sustainable white fish fillets, chopped into large chunks
  • small bunch basil, shredded



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 100g cooked and peeled prawn



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 2 tbsp finely grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tbsp breadcrumb
  • 2 tbsp oats
    Two piles of oats



    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 170g broccoli, boiled or steamed, to serve



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…


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

  2. Tip the tomatoes into a frying pan with some seasoning 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 basil.

  3. 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.

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Comments, questions and tips

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22nd Apr, 2017
Quick and easy. Would probably add Chilli next time
7th Mar, 2017
Will definitely make again but will add a chilli next time. Served with broccoli & garlic bread
22nd Apr, 2013
Delicious easy supper - my husband and I really enjoyed this dish.
22nd Apr, 2013
Delicious, definitely making this again! I recommend a good quality tomato base such as Loyd Grossmans jar of tomato and roasted garlic, yum!
27th Mar, 2013
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!
26th Mar, 2013
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.
13th Mar, 2013
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.
6th Mar, 2013
Really good. Such a tasty meal when on a diet
3rd Mar, 2013
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.
1st Mar, 2013
That's served with baby new potatoes and healthy!!


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