Adapted from BBC Good Food
The dish is baked until bubbling and golden, creating a comforting seafood gratin with bright Mediterranean flavors.
Ingredients
3 tablespoons olive oil
1 large onion, thinly sliced
1 fennel bulb (about 250 g), trimmed and thinly sliced
3 large garlic cloves, finely sliced
1 heaped teaspoon coriander seeds, lightly crushed
120 ml white wine
2 × 400 g cans chopped tomatoes
A good pinch of saffron
1 bay leaf
1 tablespoon fresh lemon juice
1 small bunch parsley leaves roughly chopped
1 kg mixed skinless fish fillets (such as cod, haddock, hake or pollock), cut into chunks
75 g finely grated Parmesan cheese
45 g panko or coarse dried breadcrumbs
Freshly ground black pepper
Green salad, to serve (optional)
Instructions
- Heat the olive oil in a large wide saucepan over medium heat. Add the onion, fennel, garlic and crushed coriander seeds and cook gently for about 15 minutes, stirring occasionally, until the vegetables are soft and lightly golden.
- Add the white wine and cook for 2–3 minutes to allow the alcohol to evaporate slightly. Stir in the chopped tomatoes, saffron and bay leaf. Season lightly with salt and pepper, bring to a gentle simmer and cook for about 12–15 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir the lemon juice and most of the chopped parsley into the tomato mixture. Add the fish pieces and gently mix to coat them in the sauce.
- Cover the pan and simmer gently for about 4 minutes, stirring once very carefully so the fish keeps its shape. The fish should be just starting to cook but still slightly underdone.
- Preheat the oven to 220°C.
- Spoon the fish and sauce mixture evenly into six small ovenproof gratin dishes or a medium baking dish.
- In a small bowl, combine the grated Parmesan, breadcrumbs, remaining parsley and a little black pepper. Sprinkle the mixture evenly over the fish.
- Bake for about 18–20 minutes until the topping is golden brown and the sauce is bubbling around the edges. Let the gratin rest for a few minutes before serving.
Nutrition facts per serving (1 gratin portion, approximately 320 g / 11.3 oz):
Calories 398 kcal, Fat 17.6 g, Carbohydrates 15.2 g, Dietary Fiber 3.1 g, Sugars 6.8 g, Protein 41.5 g, Sodium 612 mg