Gratin of fish with cheese, tomatoes and herbs
Preparation time: less than 30 mins Cooking time: 10 to 30 mins
- 75g/3oz Gruyère cheese, grated
- 75g/3oz emmental cheese, grated (or use 150g/6oz Gruyère instead)
- 3 tsp Dijon mustard
- 4-5 tbsp single cream
- salt and freshly ground black pepper
- 18 cherry tomatoes
- 1 tsp chopped fresh thyme leaves or 1½ tbsp chopped fresh basil
- 750g/1lb 10oz flatfish, such as plaice or lemon sole, filleted and skinned
- Preheat the oven to 180C/350F/Gas 4.
- Place the grated cheeses, mustard and cream into a bowl and mix well. Season with salt and freshly ground black pepper and set aside.
- Cut the cherry tomatoes in half and place into a clean bowl, season with a little salt and add the herbs. Mix the ingredients well so that the cherry tomatoes are well seasoned.
- Spread half the cheese mixture into a gratin dish (or into individual oven proof dishes).
- Lay half of the fish on top. Then place all the tomatoes and herbs on top of the fish.
- Place the second half of the fish on top of the tomatoes, followed by another layer of the cheese mixture on top of the fish.
- Transfer the fish to the oven and cook for 20-30 minutes (or 15 minutes for single portions)until it has turned golden-brown and is cooked through.
- To serve, place a portion of the fish on a clean plate and serve with a big green salad and some boiled new potatoes if you wish.
This dish can also be made using round, fleshy fish, such as haddock, cod or ling. Use the same weight as the flatfish but place just one layer of fish in the dish.
I made this the other night and it was gorgeous!! I also didn't have the right ingredients(didn't have Gruyère so just used emmental) and I used wholegrain mustard and it was still lovely. Id recommend it!