Fish and pasta gratin

Total cost: $23.10 / $3.85 per serve

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Cooking difficulty: Easy

Serves: 6

Preparation: 15 mins

Cooking: 35 mins

Ingredients

1 teaspoon olive oil

1 medium onion, finely sliced

300g button mushrooms, sliced

2 bunches asparagus, trimmed of woody ends, cut into thirds

2 tablespoons reduced-fat table spread

2 tablespoons plain flour

large pinch white pepper

2 cups skim milk

1/2 cup grated parmesan

olive oil spray

250g large spiral pasta, cooked, drained

400g white fish, cut into chunks: sustainable species include Atlantic Salmon, Snapper, Blue Grenadier, Flathead, Barramundi, Coral trouts, Blue-eye Trevalla.

6 cups salad greens, to serve

Method

Preheat oven to 200°C. Heat olive oil in a large non-stick frying pan set over medium–high heat. Add onion; cook for 2–3 minutes. Add mushrooms and asparagus to pan; cook, stirring, for 3 more minutes, or until tender. Remove pan from heat and set aside.

Set a small saucepan over low heat. Melt table spread and add flour and pepper; cook, stirring, for 1 minute, or until bubbling. Increase heat to medium and pour milk into pan in a gradual stream, stirring to prevent lumps; simmer, stirring, until sauce is smooth and slightly thick. Add half of the grated parmesan to pan, stir and set aside.

Spray a large baking dish with olive oil. Add reserved veg, pasta, fish and a little of the reserved white sauce to dish; stir gently.

Pour remaining white sauce over fish mixture; scatter with remaining parmesan. Bake for 20–25 minutes, or until fish cooks through and cheese turns golden.

To serve

Serve gratin with salad greens.

TIP: Use wholemeal pasta to increase fibre content. You could use larger mushrooms and chop into smaller pieces.

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit Healthy Food Guide.

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Fish and pasta gratin

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Fish and pasta gratin

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