1 tin (400g/15oz) chopped tomatoes in tomato juice
2ml (¼ tsp) dried thyme
2ml (¼ tsp) dried marjoram
3ml (½ tsp) fennel seeds
Black pepper
4 pieces cod or hake
Olive oil for brushing the surface
I based this recipe on a dish I enjoyed when on holiday in Majorca. I’m really pleased with the finished result as it is equally as delicious.
Boil the potatoes whole in their skins for approximately 10-15 minutes, depending on the size of the potatoes. They should be slightly undercooked at this stage. Allow to cool.
Dice the onion and sweat in the olive oil until it begins to soften and brown. Dice the courgette, add to the pan and sweat the vegetables for a few more minutes.
Chop the spinach and add to the onion and courgette along with the pine nuts, raisins, tomatoes, herbs and pepper. Bring to the boil and simmer for 5 minutes.
Place the mixture into 1 large or 4 small gratin dishes. Lay the fish pieces on top.
Skin the potatoes then grate them using a food processor or hand grater. Pile the grated potatoes on top of the fish, pressing down a little but leaving the surface quite rough.
Brush the surface with olive oil and bake at the top of the oven for approximately 15 minutes for the small dishes and 20 minutes for the larger at 200°C (400°F), gas mark 6. Place under a hot grill for 2 minutes if the potatoes have not browned sufficiently in the oven.
