Gratin of Fish with Cheese, Tomatoes and Herbs

Jill Holtz

October 20, 2011

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When you make this Gratin of Fish with Cheese, Tomatoes and Herbs, you’ll probably start to think that the cheese and cream mixture isn’t enough to cover all the fish, but don’t worry, it will once it melts.

Rachel Allen’s original recipe calls for flat fish, such as plaice or lemon sole, but I like the meatier texture of a firm white fish like hake or cod instead. If you can’t get one or the other of Gruyère or Emmental, just double the quantity of the cheese you can get. Or try using the Glebe Brethan farmhouse cheese instead of the Gruyère if you can source it.

Recipe adapted from Rachel’s Favourite Food at Home by Rachel Allen

Serves 4


  • 100 g grated Gruyère cheese
  • 100 g grated Emmental cheese
  • 1 tablespoon Dijon mustard
  • 5 tablespoons cream
  • salt and freshly ground black pepper
  • 250 g cherry tomatoes
  • 1 teaspoon chopped fresh thyme leaves or 2 tablespoons chopped fresh basil
  • 750 g white fish fillets, such as hake or cod, skinned and deboned
  • green salad, to serve
  • boiled new potatoes, to serve


Preheat the oven to 180°C.

Place the grated cheeses, mustard and cream into a bowl and mix well. Season with salt and freshly ground black pepper and set aside.

Cut the cherry tomatoes in half and place into a bowl. Season with a little salt and add the herbs. Mix the ingredients well so that the cherry tomatoes are well seasoned.

Lay the fish in a gratin dish (or individual ovenproof dishes) in a single layer if you can. Dot the cheese mixture over the fish, then scatter the tomatoes and herbs on top. Transfer the fish to the oven and cook for 20 to 30 minutes (or 15 minutes for single portions), until the cheese is golden brown and the fish is cooked through.

To serve, place a portion of the fish on a plate and serve with a big green salad and some boiled new potatoes.

Other recipes you might enjoy: Buried Treasure Fish Pie and Homemade Fish Fingers

Have you tried out this recipe? Let us know in the comments below.

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