Fish and prawn gratins

• bag baby spinach↗340g g

  roughly chopped

• can chopped tomato400g g

  with garlic and herbs

• sustainable white fish225g g

  fillets, chopped into large chunks

• small bunch basil↗

  shredded

• cooked and peeled prawn100g g
• finely grated parmesan2 tbsp
• breadcrumb↗2 tbsp
• oats↗2 tbsp
• broccoli↗170g g

  boiled or steamed, to serve

Step-by-step instructions

1. 1

   Put the spinach in a large colander and pour over boiling water. Once cool enough to handle, squeeze out any excess water, then season.

2. 2

   Tip the tomatoes into a frying pan with some seasoning and simmer for 5 mins to thicken. Add the fish and heat for 1-2 mins – it doesn’t need to be fully cooked at this point. Stir in the basil.

3. 3

   Heat oven to 220C/200C fan/gas 7. Divide the spinach, fish, prawns and tomato sauce between 2 gratin dishes. Mix the Parmesan, breadcrumbs and oats together and sprinkle over the top. Bake for 20 mins until golden and bubbling. Serve with cooked broccoli.