225g sustainable white fish fillets, chopped into large chunks
small bunch basil, shredded
100g cooked and peeled shrimp
2 tbsp finely grated parmesan
2 tbsp gluten free breadcrumbs
2 tbsp oats
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 mins to thicken. Add the fish and heat for 1-2 mins – it doesn’t need to be fully cooked at this point. Stir in the basil.
Heat oven to 220C/200C fan/gas 7. Divide the spinach, fish, shrimp and tomato sauce between 2 gratin dishes. Mix the Parmesan, gluten free breadcrumbs and oats together and sprinkle over the top. Bake for 20 mins until golden and bubbling