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Cheesy Fish & Potato Gratin

Cheesy Fish & Potato Gratin

with a Cheesy Crumb

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We love a Fish and Potato Gratin with Carrots and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing GlutenMilkEggFish

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


3 unit(s)


1 sachet


1 bunch(es)

Flat Leaf Parsley

30 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

150 grams

Creme Fraiche


4 unit(s)

Whiting Fillet


Not included in your delivery

2 tbsp

Olive Oil

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3017 kJ
Energy (kcal)721 kcal
Fat37.0 g
of which saturates16.0 g
Carbohydrate79 g
of which sugars23.0 g
Protein32 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and bring a large saucepan of water to the boil with a pinch of salt. Slice the potato into 1cm thick rounds (no need to peel). Add to the boiling water and simmer until tender, 10-15 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, carefully drain in a colander (don't worry if it breaks up a bit!).


Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the carrot on a baking tray and drizzle with oil and season with a pinch of salt and pepper. Drizzle over the honey and toss to coat. Leave the tray to the side.


Finely chop the parsley (stalks and all) and pop half of it in a small bowl with the breadcrumbs along with a quarter of the Italian style grated hard cheese. Add the oil (see ingredients for amount) and a pinch of salt and pepper. Mix together and leave to the side. Pop the carrots on the middle shelf of your oven to roast until golden and tender, 20-25 mins. Turn halfway through cooking.


Put the crème fraîche in a large bowl and stir in the water (see ingredients for amount), remaining cheese and parsley and a pinch of salt and pepper. Mix together. Arrange half the drained potatoes in a small/ medium ovenproof dish (depending on how many people you are cooking for). Pour over half of the crème fraîche mixture to cover the potato. Add the rest of the potato and top with the remaining crème fraîche mixture.


Place the fish on top (skin-side down) of the creamy potatoes. Evenly sprinkle over the crumb mixture and bake on the top shelf of your oven until the crumbs are golden and the fish cooked, 12-15 mins. IMPORTANT: the fish is cooked when opaque all the way through.


While everything bakes, get your washing up done! Once everything is cooked, serve the creamy fish and potato gratin on plates with the roasted carrots on the side. Enjoy!