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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 prawns
- 75g finely grated Parmesan
- 50g panko or coarse dried breadcrumbs
- green salad, to serve (optional)
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