This saffron and red fish gratin with saucy herb potatoes is easy to prepare and bursting with flavour. It’s the perfect summer meal for anyone dreaming of holidays in Italy.
Saffron gratin fish
3–4 red fish or white fish filets
Drizzle of olive oil
2 tablespoons of grated mozzarella per fish filet
A pinch of saffron
1 tablespoon tomato sauce or 1/2 teaspoon tomato paste per filet
1 tablespoon heavy cream, mascarpone or cream cheese per filet
A sprinkle of salt to taste
Saucy herb potatoes
Around 650 grams / 1.5 lbs of potatoes
4 tablespoons of marinated roasted red pepper, diced
About 20 cherry tomatoes or 3–4 medium sized tomatoes, diced
1 tablespoon of funghi trifolati or Italian seasoning
2 teaspoon of olive oil
1/2 teaspoon of salt (or to taste)
Preheat oven to 190 C / 375 F.
Prepare the potatoes: Dice the potatoes and toss them with 1 tsp of olive oil, 1/2 tsp salt, diced marinated red pepper and half of the funghi trifolati or Italian seasoning.
Roast the potatoes: Put it all in an oven safe roasting pan in one layer and roast for about 15 minutes or until the potatoes are fork tender and starting to brown.
Prepare the tomatoes: In the meantime, toss the tomatoes with 1 tsp olive oil and the remaining funghi trifolati or Italian seasoning.
Prepare the fish: Drizzle the fish with a bit of olive oil and salt. Sprinkle on the saffron. Mix the tomato sauce and cream/cream cheese and spoon it onto each piece of fish and then top with grated cheese.
Put it all together: Add the tomatoes to the pan and mix them in with the potatoes. Lay the fish filets on top.
Roast: Put the roasting pan back in the oven and roast an additional 10-12 minutes or until the cheese is melted and browning.
Keywords: Italian, fish gratin, red fish, white fish, cheesy fish