Mediterranean fish gratins

Mediterranean fish gratins

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(5 ratings)

Prep: 25 mins Cook: 55 mins

Easy

Serves 6
These individual portions of fish in tomato sauce, topped with herby breadcrumbs, freeze beautifully - perfect for no-fuss entertaining

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal372
  • fat11g
  • saturates3g
  • carbs16g
  • sugars8g
  • fibre4g
  • protein46g
  • salt1.1g
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Ingredients

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 fennel bulb (about 250g/9oz), trimmed and thinly sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 3 large garlic cloves, finely sliced
  • 1 heaped tsp coriander seeds, lightly crushed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 150ml white wine
  • 2 x 400g cans chopped tomatoes with herbs
  • 2 tbsp tomato purée
  • good pinch of saffron
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • 1 small bunch flat-leaf parsley, leaves roughly chopped
  • 900g mixed skinless fish fillets, (anything you like) cut into chunks
  • 350g raw peeled king prawn
  • 75g finely grated parmesan
    Parmesan

    Parmesan

    parm-ee-zan

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

  • 50g panko or coarse dried breadcrumbs
  • green salad, to serve (optional)

Method

  1. Heat the oil in a large, wide non-stick saucepan or sauté pan and gently fry the onion, fennel, garlic and coriander seeds for 15 mins, stirring regularly until the vegetables are softened and lightly coloured. Pour the wine into the pan and add the tomatoes, tomato purée, saffron and bay leaf. Season and bring to a gentle simmer. Cook for about 15 mins, stirring occasionally, until thick.

  2. Heat oven to 220C/200C fan/gas 7. Stir the lemon juice and most of the parsley into the tomato mixture, pop the raw fish pieces and prawns on top and stir well. Cover tightly with a lid and simmer gently over a medium heat for 4-5 mins or until the fish is almost cooked. Stir a couple of times as the fish cooks, taking care not to let it break up.

  3. Ladle the hot tomato and fish mixture into 6 individual pie dishes – they will each need to hold around 350ml. Mix the cheese, breadcrumbs, remaining parsley and a little ground black pepper together and sprinkle over the top. Bake on a baking tray for 20 mins or until the pies are golden brown and bubbling. Serve with green salad, if you like.

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Comments, questions and tips

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catie74
2nd Sep, 2017
Great and easily adaptable to individual taste. Added courgettes, celery and black olives to all and red pepper to those who like it. Kids and adults love this served with boiled rice which makes it a great family dinner. I find for me it is enough without the rice though.
144nin43
4th Feb, 2015
5.05
5 stars for this recipe, I used celery instead of fennel, very tasty.
jarrestr
15th Dec, 2014
5.05
Made and froze. Followed recipe. Delicious and really easy will make again. My guests gave it ten stars.
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