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Recipe for :

Fish and Tomato Gratin

This recipe for Fish and Tomato 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 Tomato Gratin

455g (1lb) haddock or whiting fillets, skinned
4 tomatoes, sliced
2 cloves garlic, crushed
1 x 15ml spoon (1 tablespoon) fresh chopped parsley
salt and black pepper
55g (2oz) Cheddar cheese, grated

How to make Fish and Tomato Gratin

  • Preheat the oven to 190°C / 375°F / Gas Mark 5.
  • Lay the fillets in a greased ovenproof dish.
  • Add the tomatoes, garlic, parsley and seasoning.
  • Sprinkle over the cheese and bake for 15 - 20 minutes.
  • Serve with mixed salad or jacket potatoes.

Serves 4








Reproduced with the permission of Seafish -