Oaty fish & prawn gratins
Hit all 5 of your recommended fruit and veg intake with these delicious healthy fish and tomato bakes
- Prep: 12 mins
Cook: 28 mins
- Serves 2
- Easy
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
Method
-
Put the spinach in a large colander
and pour over boiling water. Once cool
enough to handle, squeeze out any
excess water, then season.
-
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.
-
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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