Oaty fish & prawn gratins
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Oaty fish & prawn gratins

By Lucy Netherton

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

Nutrition per serving

  • kcal 359
  • fat 6g
  • saturates 2g
  • carbs 27g
  • sugars 9g
  • fibre 8g
  • protein 48g
  • salt 3.4g

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
MPU 2

Method

  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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