recipes
Fish gratin with spinach and tomato salsa
2013-01-02
Ingredients
- 20g butter
- 340g bag baby spinach
- 1 tbsp olive oil
- 350g white fish fillets, cut into large chunks
- Fresh seasoning
- 500g tomato sauce (salsa)
- 1 tbsp chopped fresh basil leaves
For the topping
- 2 tbsp finely grated Parmesan
- 2 tbsp fresh breadcrumbs
- 2 tbsp oats
Method
Start this recipe by heating the butter in a pan and add the spinach leaves. Cook the spinach for just 2 minutes to wilt the leaves then transfer to the bottom of an ovenproof dish. In another pan, heat a little oil and add the fish chunks. Season well with salt and pepper and seal quickly for just a minute or two. Spoon the fish over the spinach leaves. Mix the chopped basil with the tomato sauce and pour over the fish to cover completely. Finally, mix together the Parmesan, breadcrumbs and oats and scatter over the tomato sauce. Bake the gratin in the oven for just 20 minutes, or until the topping is golden brown. Serve immediately whilst still hot.
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