Mediterranean fish gratins

• olive oil↗3 tbsp tbsp
• large onion↗1

  thinly sliced

• fennel bulb↗1

  (about 250g/9oz), trimmed and thinly sliced

• large garlic cloves↗3

  finely sliced

• coriander seeds↗1 heaped tsp tsp

  lightly crushed

• white wine↗150ml ml
• chopped tomatoes2 x 400g cans

  2 x 400g cans with herbs

• tomato purée↗2 tbsp tbsp
• saffron↗good pinch of

  good pinch of

• bay leaf↗1
• fresh lemon juice↗1 tbsp tbsp
• small bunch flat-leaf parsley↗1

  leaves roughly chopped

• mixed skinless fish↗900g g

  fillets, (anything you like) cut into chunks

• raw peeled king prawn↗350g g
• finely grated parmesan75g g
• panko↗50g

  or coarse dried breadcrumbs

• green salad

  to serve (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large, wide non-stick saucepan or sauté pan and gently fry the onion, fennel, garlic and coriander seeds for 15 mins, stirring regularly until the vegetables are softened and lightly coloured. Pour the wine into the pan and add the tomatoes, tomato purée, saffron and bay leaf. Season and bring to a gentle simmer. Cook for about 15 mins, stirring occasionally, until thick.

2. 2

   Heat oven to 220C/200C fan/gas 7. Stir the lemon juice and most of the parsley into the tomato mixture, pop the raw fish pieces and prawns on top and stir well. Cover tightly with a lid and simmer gently over a medium heat for 4-5 mins or until the fish is almost cooked. Stir a couple of times as the fish cooks, taking care not to let it break up.

3. 3

   Ladle the hot tomato and fish mixture into 6 individual pie dishes – they will each need to hold around 350ml. Mix the cheese, breadcrumbs, remaining parsley and a little ground black pepper together and sprinkle over the top. Bake on a baking tray for 20 mins or until the pies are golden brown and bubbling. Serve with green salad, if you like.