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Recipe for :

Fish and Aubergine Gratin

This recipe for Fish and Aubergine Gratin comes from Seafish -

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Fish and Aubergine Gratin

455g (1lb) coley or pollack fillet, skinned and cubed
2 x 15ml spoon (2 tablespoons) olive oil
1 onion, chopped
1 garlic clove, crushed
1 x 10ml spoon (1 dessertspoon) paprika
1 x 10ml spoon (1 dessertspoon) tomato purée
1 small aubergine, chopped
1 x 450g jar pasta sauce
200ml (7 fl oz) water
1 x 5ml spoon (1 teaspoon) sugar
2 small courgettes, sliced
salt and black pepper
285g (10oz) pasta shapes, cooked
1 x 15ml spoon (1 tablespoon) pesto sauce (optional)
115g (4oz) Cheddar cheese
30g (1oz) Parmesan cheese, grated

How to make Fish and Aubergine Gratin

  • Preheat the oven to 200 C / 400°F / Gas Mark 6.
  • Heat the oil in a pan. Cook the onion and garlic for 1 - 2 minutes, until soft.
  • Stir in the paprika, tomato purée and aubergine. Add the pasta sauce, water and sugar.
  • Cover and bring to the boil, reduce the heat, and simmer for 15 minutes.
  • Add the courgettes and cook for a further 2 minutes, season.
  • Add the pasta, fish and pesto sauce.
  • Transfer to a 1.2 litre (2 pint) ovenproof dish, top with the cheese and cook in the oven for 20 - 25 minutes until golden brown.
  • Serve with a green salad.

Serves 4





Reproduced with the permission of Seafish -