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Crunchy fish gratin recipe

Crunchy fish gratin recipe

10 ratings

This crunchy fish gratin not only makes a quick and delicious weeknight supper but it’s healthy too. Topped with a combination of oats, cornflakes and three-seed mix, this easy dish is ideal for feeding a crowd. Use any combination of seafood that's available. See method

  • Serves 6
  • 5 mins to prepare and 25 mins to cook
  • 273 calories / serving
  • Healthy


  • 2 x 240g bags baby spinach, wilted
  • 280g boneless haddock fillets, skinned and cut into even chunks

  • 2 smoked mackerel fillets, skinned and torn into chunks
  • 1 x 150g pack cooked and peeled king prawns
  • 150g half-fat crème fraîche
  • 50g fat-free fromage frais
  • 1 tsp Dijon mustard
  • 1 lemon, zested
  • 2 tbsp chopped flat-leaf parsley
  • 3 spring onions, chopped
  • 2 tomatoes, sliced
  • 30g porridge oats with oatbran and wheatbran

  • 10g cornflakes

  • 30g Cheddar, grated (optional)
  • 2 tbsp toasted three-seed mix
  • boiled potatoes, to serve
If you don't have haddock, try using another white fish

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    5g 25%
  • Sugars

    3g 3%
  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 8.7g Protein 26.7g Fibre 2.7g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the wilted spinach, fish and prawns in a roasting tin. Mix together the crème fraîche, fromage frais, mustard, lemon zest, most of the chopped parsley and spring onions. Season, spoon over the fish and top with the tomato.
  2. Mix together the oats, cornflakes, cheese, seeds, reserved parsley and remaining spring onions, then scatter over the fish. Bake for 20-25 mins, until golden and cooked through. Serve with boiled potatoes alongside.

See more Fish and seafood recipes 

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