Provençal-style fish gratin with potatoes

• Frozen white fish fillets520g
• Chopped tomatoes (400g tin)1
• Brown onions100g
• Garlic (4 bulbs, approx 40 cloves)2
• Dried mixed herbsstore cupboard3g
• Sliced wholemeal loaf1
• Mature cheddar50g
• White potatoes700g
• Vegetable oilstore cupboard20ml

Plus salt and pepper. About £5.19 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Cut 700g potatoes into chunks, toss with 1 tbsp oil and salt and roast for 30 minutes.

3. 3

   Fry 1 chopped onion in 1 tbsp oil for 5 minutes, add 2 crushed garlic cloves and 1 tsp mixed herbs, then 1 tin chopped tomatoes. Simmer for 5 minutes and pour into a baking dish.

4. 4

   Sit the 520g fish (defrosted if frozen) on the sauce. Blitz or grate 2 slices of bread into crumbs, mix with 50g grated cheddar and scatter over the fish.

5. 5

   Bake for 15-18 minutes until golden and the fish flakes easily. Serve with the potatoes.