Another great recipe of Isaac’s! It is a terrifically easy and convenient main course and – even better – it can be prepared in advance.
- 75g (3oz) Gruyère cheese, grated
- 75g (3oz) Emmental, grated (or a total of 150g (5oz) Gruyère instead)
- 3 generous tsp Dijon mustard
- 4–5 tbsp single cream
- Salt and freshly ground black pepper
- 18 cherry tomatoes
- 1 generous tsp fresh thyme leaves or 11/2 tbsp torn basil
- 750g (1lb 10oz) filleted and skinned flat-fish, such as plaice or lemon sole
- Preheat the oven to 180°C (350°F), Gas mark 4. In a bowl, mix the grated cheese with the mustard and cream, add a twist of black pepper and set aside. Cut the cherry tomatoes in half, season with a little salt and sprinkle with the herbs.
- Spread half the cheese mixture in a gratin dish (or individual ovenproof dishes). Lay half the fish on top, then add all the tomatoes and herbs. Add the second layer of fish, followed by the second layer of the cheese mixture. Place the dish
- in the fridge until you are ready to cook it.
- Cook in the preheated oven for 20–30 minutes (or 15 minutes for single portions) until golden and bubbly. Serve with a big green salad and some boiled new potatoes if you wish.
- This dish can also be made using round, fleshy fish, such as haddock, cod or ling. Use the same weight as the flat fish but place just one layer of fish in the dish.