Quick fish gratin
This simple and tasty fish gratin is so easy to make and really quick to prepare. It’s also great for a low-calorie diet.
Each serving provides 446 kcal, 43g protein, 39.5g carbohydrates (of which 8g sugars), 12g fat (of which 4.5g saturates), 3.5g fibre and 1.5g salt.
Ingredients
- 20²µ/¾´Ç³ú cornflour
- 300ml/10fl oz semi-skimmed milk
- 300g/10½oz mixed fish, including smoked haddock, cod and salmon, thawed if frozen
- 50g/1¾oz baby spinach leaves
- ½ small lemon, finely grated zest only (optional)
- 1 thin slice white or brown bread
- 15²µ/½´Ç³ú Parmesan, finely grated
- sea salt and freshly ground black pepper
- 100g/3½oz frozen peas, to serve
Method
Place the cornflour into a small bowl and stir in 3 tablespoons of the milk until it forms a smooth paste.
Pour the remaining milk into a non-stick saucepan. Add the fish, spinach and lemon zest, if using, to the pan and season with a little salt and pepper. Bring the milk to a gentle simmer and cook for 3–4 minutes, or until the fish is beginning to flake, stirring occasionally.
Stir in the cornflour mixture and cook for 1 minute, or until the sauce has thickened. Stir constantly, taking care not to break up the fish pieces too much. Taste and adjust seasoning, if necessary. Spoon into a warmed, shallow flameproof dish or two individual pie dishes.
Preheat the grill to high. Tear the bread into small pieces and toss in a small bowl with the Parmesan. Scatter over the fish.
Place the dish or dishes onto a baking tray and place under the hot grill for about 2 minutes, or until the topping is crisp and lightly browned – watch carefully so it doesn’t burn.
Place the peas into a saucepan of boiling water and cook for 2–3 minutes, or according to packet instructions. Drain well and serve immediately with the pie.