Fish and Tomato Gratin

Posted in Recipes

Fish and Tomato Gratin

Ingredients

455g (1lb) haddock or whiting fillets, fresh or defrosted, skinned
4 tomatoes, sliced
2 cloves garlic, crushed
1 x 15ml spoon (1 tablespoon) fresh chopped parsley
salt and black pepper
55g (2oz) Cheddar cheese, grated

Serves 4

NUTRITIONAL ANALYSIS PER PORTION (APPROX) 161 Kilocalories;
26g Protein; 6g Fat; 2g Carbohydrate; 1g Fibre.

Method

Preheat the oven to 190°C/375°F, Gas Mark 5

Lay the fillets in a greased ovenproof dish.  Add the tomatoes, garlic, parsley and seasoning.

Sprinkle over the cheese and bake for 15-20 minutes. Serve with mixed salad or jacket potatoes.