Smoky fish gratin

A simple, creamy fish pie with lots of flavour and a crispy topping – comfort food rich in omega-3.

Credit: 4 Weeks to Better Sleep / Simon & Schuster

• serves

  2

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 tsp olive oil, for greasing
• 260 g mixed fish pieces (including salmon, cod and smoked haddock), cut into chunks
• 75 g frozen peas
• 125 g full-fat crème fraîche
• 25 g wholegrain sourdough breadcrumbs
• 50 g cheddar, coarsely grated
• Small handful chopped parsley (optional)

Instructions

1. Preheat the oven to 200°C/fan 180°C/gas 6. Grease a shallow ovenproof dish with the oil. (The dish will need to be large enough to hold around 500ml.)
   
2. Place the fish and peas in the dish, season with a little freshly ground black pepper and toss lightly. Cover with foil and bake for 10 minutes.
   
3. Remove from the oven and gently stir in the crème fraîche. Mix the breadcrumbs and cheese together in a bowl, then sprinkle over the top of the fish with the parsley, if using. Return to the oven for a further 10–15 minutes, or until the crumbs are golden and the filling is bubbling.

Cook’s tip:

If you can’t get hold of a wholegrain sourdough loaf, use any wholegrain loaf or sourdough bread to make the crumbs.

This recipe is from '4 Weeks to Better Sleep' by Dr Michael Mosley (AU$39.99 / Simon & Schuster).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.