• 75 g gruyere cheese grated

  • 75 g emmental cheese grated (or use 150g/6oz gruyère instead)

  • 3 teaspoons Dijon mustard

  • 5 tablespoons Single Cream

  • salt and freshly ground black pepper

  • 18 Cherry Tomatoes

  • 1 teaspoon chopped fresh Thyme leaves or 1½ tbsp chopped fresh basil

  • 750 g flatfish, such as plaice or lemon sole filleted and skinned


  • 1.

    Preheat the oven to 180C/350F/Gas 4.

  • 2.

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

  • 3.

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

  • 4.

    Spread half the cheese mixture into a gratin dish (or into individual ovenproof dishes).

  • 5.

    Lay half of the fish on top. Then place all the tomatoes and herbs on top of the fish.

  • 6.

    Place the second half of the fish on top of the tomatoes, followed by another layer of the cheese mixture on top of the fish.

  • 7.

    Transfer the fish to the oven and cook for 20-30 minutes (or 15 minutes for single portions)

  • 8.

    Until it has turned golden-brown and is cooked through.

  • 9.

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

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 183kj
  • Fat Total 11g
  • Saturated Fat 6g
  • Protein 17g
  • Carbohydrate 2g
  • Sugar 1g
  • Sodium 430mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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