recipe for Fish and Tomato Gratin comes from Seafish
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 UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Fish and Tomato Gratin
(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
to make Fish and Tomato Gratin
the oven to 190°C / 375°F / Gas Mark 5.
the fillets in a greased ovenproof dish.
the tomatoes, garlic, parsley and seasoning.
over the cheese and bake for 15 - 20 minutes.
with mixed salad or jacket potatoes.
with the permission of Seafish - www.seafish.org