Fish and prawn gratins
Ingredients
- 340g bag baby spinach, roughly chopped
- 400g can chopped tomato with garlic and herbs
- 225g sustainable white fish fillets, chopped into large chunks
- small bunch basil, shredded
- 100g cooked and peeled prawn
- 2 tbsp finely grated parmesan
- 2 tbsp breadcrumb
- 2 tbsp oats
- 170g broccoli, boiled or steamed, to serve
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