Mediterranean fish gratins

Ingredients

• 3 tbsp olive oil
• 1 large onion, thinly sliced
• 1 fennel bulb (about 250g/9oz), trimmed and thinly sliced
• 3 large garlic cloves, finely sliced
• 1 heaped tsp coriander seeds, lightly crushed
• 150ml white wine
• 2 x 400g cans chopped tomatoes with herbs
• 2 tbsp tomato purée
• good pinch of saffron
• 1 bay leaf
• 1 tbsp fresh lemon juice
• 1 small bunch flat-leaf parsley, leaves roughly chopped
• 900g mixed skinless fish fillets, (anything you like) cut into chunks
• 350g raw peeled king prawn
• 75g finely grated parmesan
• 50g panko or coarse dried breadcrumbs
• green salad, to serve (optional)

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