The BBC Good Food logo
Oaty fish & prawn gratins

Oaty fish & prawn gratins

By
A star rating of 4 out of 5.24 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

These easy prawn and tomato bakes make a delicious supper for two and can be made in just three easy steps. They're even low in calories and fat

Nutrition: per serving
HighlightNutrientUnit
low inkcal359
low infat6g
saturates2g
carbs27g
sugars9g
fibre8g
protein48g
salt3.4g
Advertisement

Ingredients

  • 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
  • 100g cooked and peeled prawn
  • 2 tbsp finely grated parmesan
  • 2 tbsp breadcrumb
  • 2 tbsp oats
  • 170g broccoli , boiled or steamed, to serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.24 ratings
Advertisement
Advertisement
Advertisement

Sponsored content