Serves 2
spinach 340g, roughly chopped
salt and pepper to season
tomatoes 400g, chopped and seasoned with garlic and herbs
white fish fillets (rawas or basa) 225g, chopped into large chunks
basil a small bunch, shredded
prawns 100g, cooked and peeled
parmesan 2 tbsp, finely grated
breadcrumbs 2 tbsp
oats 2 tbsp
broccoli 170g, boiled or steamed, to serve
Put the spinach in a large colander and pour over boiling water. Once cool enough to handle, squeeze out any excess water, then season.
Tip the tomatoes into a frying pan with some seasoning and simmer for 5 minutes to thicken. Add the fish and heat for 1-2 minutes - it doesn’t need to be fully cooked at this point. Stir in the basil.
Heat the oven to 220°C. Divide the spinach, fish, prawns and tomato sauce between 2 gratin dishes. Mix the parmesan, breadcrumbs and oats together and sprinkle over the top. Bake for 20 minutes until golden and bubbling. Serve with broccoli.