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Recipe for :

Fish Gratinée

This recipe for Fish Gratinée 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 Gratinée

670g (1lb 8 oz) coley or pollack fillets, skinned and cubed
2 x 15ml spoon (2 tablespoons) sunflower oil
2 cloves garlic, crushed
2 medium onions, sliced
1 x 5ml spoon (1 teaspoon) tomato purée
1 x 425g can haricot or flageolet beans, drained
1 x 400g) can chopped tomatoes
1 x 10ml spoon (1 dessertspoon) chilli sauce (optional)
150ml 5 fl oz) cider
bay leaves
pinch dried mixed herbs
salt and black pepper
knob of butter
55g (2 oz) fresh breadcrumbs
55g (2 oz) cheese, grated
fresh thyme sprigs, to garnish

How to make Fish Gratinée

  • Heat the oil in a large pan and cook the garlic and onion for 2 - 3 minutes.
  • Add the tomato purée, beans, tomatoes, chilli sauce (if used), cider, bay leaf, herbs, seasoning and fish.
  • Reduce the heat, cover and simmer for 10 - 15 minutes, or until the fish is cooked. Transfer to a serving dish.
  • Meanwhile, melt the butter in a pan, add the breadcrumbs and stir for 1 - 2 minutes.
  • Spoon over the fish mixture and top with the grated cheese. Garnish and serve immediately.
  • Serve with a mixed salad.

Serves 4








Reproduced with the permission of Seafish -