Mediterranean Fish Gratins

Makes 6 servings

Set sail for Mediterranean flavors with fish gratins! Tender fish baked with herbs under a crispy, cheesy crust—this dish brings sunny, coastal vibes right to your kitchen. Easy to make and impossible to forget, it’s comfort food with a seaside twist!

INGREDIENTS

2 x 400g cans chopped tomatoes with herbs
2 tbsp tomato purée
good pinch of saffron
1 bay leaf
1 tbsp fresh lemon juice
1 small bunch flat-leaf parsley, leaves roughly chopped
3 tbsp olive oil
1 large onion, thinly sliced
1 fennel bulb (about 250g/9oz), trimmed and thinly sliced
3 large garlic cloves, finely sliced
1 heaped tsp coriander seeds, lightly crushed
150ml white wine
900g mixed skinless fish fillets, cut into chunks
350g raw peeled king prawn
75g finely grated parmesan
50g panko or coarse dried breadcrumbs
green salad, to serve (optional)

INSTRUCTIONS

1. Heat oil in a large, wide non-stick pan and sauté the onion, fennel, garlic, and coriander seeds for 15 minutes, stirring regularly until softened and lightly browned. Add wine, tomatoes, tomato purée, saffron, and a bay leaf. Season and simmer gently for about 15 minutes, stirring occasionally, until the mixture thickens.
2. Preheat the oven to 220°C (200°C fan/gas 7). Stir lemon juice and most of the parsley into the tomato mixture. Add the raw fish pieces and prawns, stirring well. Cover and simmer over medium heat for 4-5 minutes, gently stirring to avoid breaking up the fish.
3. Spoon the tomato and fish mixture into 6 individual pie dishes (about 350ml each). Combine cheese, breadcrumbs, remaining parsley, and pepper; sprinkle over the top. Bake on a tray for 20 minutes until golden and bubbling. Serve with a green salad, if desired.