Tinned fish gratin
Serves: 2, generously
![Tinned fish gratin](/uploads/media/720x770/09/13989-grilled_fish_gratin.jpg?v=1-0)
Recipe photograph by Dan Jones
Tinned fish gratin
Raid your storecupboard for this easy all-in-one fish dish. You can swap the sugar snaps for any greens you have, such as Tenderstem broccoli, frozen peas or a large handful of spinach leaves
Serves: 2, generously
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Nutritional information (per serving)
Calories
599Kcal
Fat
30gr
Saturates
10gr
Carbs
42gr
Sugars
11gr
Fibre
6gr
Protein
38gr
Salt
1.6gr
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 tbsp olive oil, plus 1 tsp to drizzle
- 1 small onion or large shallot, finely diced
- 1½ tbsp plain flour
- 200ml fish or vegetable stock (made using ½ stock cube)
- 100g sugar snaps
- 1 x 125g tin mackerel fillets in brine, drained and flaked
- 1 x 105g tin Wild Pacific red salmon, drained and flaked
- 1 x 198g tin sweetcorn, drained
- 4 tbsp lighter crème fraîche
- 50g grated lighter mature cheese
- 75g ciabatta, torn into small chunks
Step by step
- Preheat the oven to 240°C, fan 220°C, gas 9.
- Heat 1 tablespoon of olive oil in a large saucepan and gently fry the onion for 3-4 minutes until it starts to soften. Stir in the flour and cook for 1-2 minutes, stirring. Gradually pour in the stock, stirring, until the sauce begins to thicken.
- Add the sugar snaps and simmer for 2 minutes, then stir in the mackerel, salmon and sweetcorn along with the crème fraîche. Warm through for 2 minutes and then remove from the heat. Stir in the cheese until melted. Season to taste.
-
Tip into an ovenproof dish (about 18cm diameter) and top with the ciabatta. Drizzle over 1 teaspoon of oil and bake for 8-10 minutes until golden brown, crisp and bubbling.Good to knowTinned fish is not only a great storecupboard standby, it’s budget- friendly and minimises food waste, too. Oil-rich fish, such as mackerel and salmon, are packed with heart- healthy omega-3 fats and the canning process preserves it at its peak.