Cod and Prawn Gratin

From Hairy Biker Dieters book.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Spread the prawns on a plate and leave them to thaw at room temperature while you prepare the rest of the ingredients.

Step 2

Prepare the green vegetables and set aside in a steamer.

Step 3

Cut the white fish fillet and haddock into 3cm chunks and set them aside.

Step 4

Pour milk into a large saucepan and add the onion, then bring to a gentle simmer.

Step 5

Start steaming the green vegetables.

Step 6

Mix cornflour and water together in a small bowl until smooth, then pour this into the warm milk. Cook over a low heat for 5 minutes, stirring often with a wooden spoon until the sauce is thick, smooth and bubbling gently and the onion is tender. Season with salt and pepper.

Step 7

Stir in the peas and white wine into the hot sauce and cook for 1 minute. Add the fish pieces and cook for 2 minutes more. Stir in the prawns, with any water released from them as they thawed, into the sauce and cook for another 2 minutes. Stir only occasionally so the fish doesn’t break up.

Step 8

Preheat the grill to its hottest setting.

Step 9

Spoon the fish mixture into a warmed 1.5 litre shallow pie dish. Mix the breadcrumbs and cheese together and sprinkle them over the top.

Step 10

Place under the grill for 2-3 minutes until the cheese has melted and the breadcrumbs are light toasted.

Step 11

Serve piping hot with some green vegetables.