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Oaty fish & prawn gratins

Oaty fish & prawn gratins

A star rating of 4 out of 5.24 ratingsRate
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  • 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
low inkcal359
low infat6g


  • 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


  • 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.

Recipe from Good Food magazine, March 2012

Goes well with


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A star rating of 4 out of 5.24 ratings

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