And because fish is a fabulous food I can't not give you this quick & simple recipe to try: fish gratin. The recipe originally asked for smoked haddock but why not try another type of white fish such as coley? Or use a mixture of fish, giving some new varieties a chance together with some old favourites? Here, the fish is placed on a bed of spinach but as I didn't have enough, I also used some finely sliced gem lettuce...it worked a treat! I have never cooked lettuce before but it certainly wasn't the last time. I have also amended the amount of cream and cheese used as there was no way I would have been able to taste the fish - the star of the show - under all that fat.
I hope you'll enjoy this one!
Fish Gratin (serves 4)
500g spinach - fresh or frozen
butter, for greasing
500g fish fillets, skinned and cut into 4 portions - use smoked haddock, coley or a mixture of fish
2 large handfuls of cherry tomatoes (the original asked for 12 cherry tomatoes but let's not count them :-))
Optional: some leftover lettuce (to cook with the spinach)
100ml double cream or crème fraîche
a little lemon juice (1 - 2 tsp)
50g grated cheese
a little nutmeg
handful dried breadcrumbs
- Heat oven to 180C (conventional oven) or 160C (fan).
- In a pan, cook the spinach by wilting it with a little hot water - add the leftover finely sliced lettuce to this if using. Leave all to cool, then squeeze out as much liquid as possible.
- Butter a medium ovenproof dish and place the spinach/lettuce in the bottom.
- Season lightly with salt and pepper and lay the fish fillets on top, then scatter with tomatoes.
- In a small bowl, mix the cream, grated cheese, lemon juice and nutmeg with some pepper and salt. The texture will be similar to thick cottage cheese - it's supposed to be like that :-)
- Dollop the mixture over the fish and spinach (it will melt over the fish & spinach in the hot oven)
- Now top everything with the breadcrumbs and bake for 30 minutes until bubbling and golden.
(recipe adapted from the BBC Good Food website)