Tinned fish gratin
Serves: 2, generously
Prep time: 20 minsTotal time: 
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
Prep time: 20 minsTotal time: 
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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
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
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.
