- 200g white mushrooms
- 2 garlic cloves
- 1 lemon
- 100g baby leaf spinach
- 340g white fish pie mix
- 200ml crème fraîche
- 50g peppery salad mix
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Large ovenproof frying pan
- Ovenproof dish (optional)
- 1.
Tear the mushrooms into bite-sized pieces. Peel and finely chop the garlic. Finely grate the zest from the lemon.
- 2.
Set an ovenproof frying pan on a medium-high heat and add 1 tbsp olive oil and the mushrooms. Season with a pinch of salt and pepper and fry, stirring often, for 5 mins till the mushrooms are juicy and tender. If your frying pan isn't ovenproof, see our tip.
- 3.
Stir the garlic and lemon zest into the mushrooms. Squeeze in the juice from half the lemon. Add the spinach and cook, stirring, for 2 mins till the spinach has wilted. Take the pan off the heat.
- 4.
Preheat your grill to high. Add the fish pie mix to the pan and gently stir to mix everything together. Spoon over the crème fraîche, then slide the pan under the grill for 6-8 mins till the gratin is golden and bubbling.
- 5.
While the gratin cooks, squeeze 1tbsp lemon juice into a mixing bowl and add 1 tbsp olive oil and a pinch of salt and pepper. Whisk to make a dressing. Add the salad leaves and toss to dress.
- 6.
Check the fish is cooked through– it should be opaque and flake easily when pressed with a fork. Spoon the gratin onto 2 warm plates and serve with handfuls of the dressed salad leaves.
- Tip
Out of the frying pan
If your frying pan isn't suitable for using under the grill, fry the mushrooms and stir in the garlic, lemon and spinach till wilted. Transfer to an ovenproof dish then add the spinach and crème fraîche and grill till cooked through.