- 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 white fish pie mix
- 100g sweet salad mix
- 1 tsp olive oil
- Sea salt
- Freshly ground pepper
- 100ml warm water
- Vegetable peeler
- Frying pan
- Heatproof dish or dishes
- 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 fry, peel and crush or grate the garlic. Roughly chop the parsley leaves and stalks. Stir the garlic, half the parsley and 1 tsp ground coriander into the veg. Cook and stir for 1 min till the pan smells aromatic.
- 4.
Tip in the tin of chopped tomatoes. Quarter-fill the tomato tin with about 100ml warm water and add that to the pan. Pop on a lid and simmer for 15 mins, stirring a few times, till slightly thickened.
- 5.
Preheat your grill to high. Finely grate the Parmesan. Taste the tomato sauce and add a pinch more salt or 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.
- 6.
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 parsley leaves.