Italian Fish, Tomato & Parmesan Gratin
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Total: 45 mins
A mouthwatering Mediterranean-inspired gratin that sets a tender mix of fish swimming in a chunky, Italian-spiced tomato sauce topped with a Parmesan crust.
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431 kcal
(per portion)
Ingredients you'll need
  • 2 onion
  • 2 carrot
  • 2 celery stick
  • 2 garlic clove
  • A handful of flat leaf parsley
  • 2 tsp ground coriander
  • 800g chopped tomatoes
  • 80g Parmesan
  • 680g fish pie mix
  • 100g sweet salad mix
From your kitchen
  • 1 tsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 100ml warm water
You'll need
  • Vegetable peeler
  • Frying pan
  • Heatproof dish or dishes
Step by step this way
  • 1.

    Peel and finely chop the onion. Trim and peel the carrot, then finely dice it. Trim the dry ends from the celery and finely slice it.

  • 2.

    Put a frying pan on a medium heat. Add 1 tsp olive oil and the chopped veg. Season with salt and pepper. Cook over a medium–low heat, stirring occasionally, for 8 mins till the veg have softened.

  • 3.

    While the veg sweat, peel and crush or grate the garlic. Finely chop the parsley stalks (keep the leaves for later).

  • 4.

    Stir the garlic, parsley stalks and 1 tsp ground coriander into the veg. Cook and stir for 1 min till the pan smells aromatic.

  • 5.

    Tip in the tin of tomatoes. Quarter fill the tomato tin with water (about 100ml) and add that to the pan. Pop on a lid and simmer for 15 mins, stirring a few times, till slightly thickened.

  • 6.

    Preheat your grill to high. Finely grate the Parmesan. Roughly chop the parsley leaves.

  • 7.

    Taste the tomato sauce and add a pinch more salt and pepper if you think it needs it. Divide the fish pie mix between a pair of 500ml heatproof dishes (or a 1 ltr dish). Pour the tomato sauce over the top, then scatter over the grated Parmesan.

  • 8.

    Slide the dish, or dishes, under the hot grill for 5-8 mins till golden and bubbling. The chunks of fish should be cooked through – they’ll be opaque and flake easily when pressed with a fork. Let the gratins cool for a few mins before serving with the salad leaves, garnished with the chopped parsley.

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