Dr Michael Mosley’s smoky fish gratin

A simple, creamy fish pie with lots of flavour and a crispy topping – comfort food rich in omega-3.

smoky fish gratin
Image: Alex Smith. Styling: Phil Mundy


570 calories per serving

1 tsp olive oil, for greasing
260g mixed fish pieces (including salmon, cod and smoked haddock), cut into chunks
75g frozen peas
125g full-fat crème fraîche
25g wholegrain sourdough breadcrumbs (see Cook’s tip)
50g cheddar, coarsely grated
small handful chopped parsley (optional)

1. Preheat the oven to 200C/180C fan/gas 6. Grease a shallow ovenproof dish with the oil. (The dish will need to be large enough to hold around 500ml.)

2. Place the fish and peas in the dish, season with a little freshly ground black pepper and toss lightly. Cover with foil and bake for 10 minutes.

3. Remove from the oven and gently stir in the crème fraîche. Mix the breadcrumbs and cheese together in a bowl, then sprinkle over the top of the fish with the parsley, if using. Return to the oven for a further 10-15 minutes, or until the crumbs are golden and the filling is bubbling.

Cook’s tip If you can’t get hold of a wholegrain sourdough loaf, use any wholegrain loaf or sourdough bread for the crumbs.

Buy the book with a 40 per cent discount

Fast Asleep: How to Get a Really Good Night’s Rest by Michael Mosley is published by Short Books, price £9.99. To order a copy for £5.99 with free p&p until 30 April, go to mailshop.co.uk or call 01603 648155.