White bean and fish gratin
A hearty and comforting fish and vegetable bake made with leeks, celery, beans, and tender fish chunks, topped with crispy golden crumbs. A nourishing one-pot dish, perfect for a wholesome midweek meal.
Updated : 03 July, 2025
Easy
About 20 min.
Ingredients
2 tablespoon
Olive oil
350 grams
Leek
300 grams
Celery root
400 grams
White beans
500 milliliters
Vegetable broth
1 tablespoon
Italian herbs mix
0.5 tablespoon
Flour
400 grams
Vegetables
300 grams
Fish fillet
50 grams
Breadcrumbs
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a large casserole over medium heat and add the sliced leek and celery. Season well with salt and pepper, cover with a lid, and cook for 7-8 minutes until the vegetables have softened.
Step 2
While that cooks, blend half of the beans with 300ml/10fl oz hot water in a small blender. Add the vegetable broth and blend until the mixture is fairly loose.
Step 3
Stir the mixed herbs, and the blended bean mixture into the softened leeks and celery. Bring everything to a gentle simmer. Add the flour and mix well to thicken the sauce.
Step 4
Add the mixed vegetables, fish chunks, and the remaining whole beans to the casserole. Cover with a lid and cook for a further 5-8 minutes until everything is heated through and the fish is cooked.
Step 5
Preheat the grill to medium–high. Remove the lid from the casserole, scatter the surface with breadcrumbs, drizzle with olive oil, and season lightly with salt. Place under the grill for 2-3 minutes until the top is golden and bubbling.
Step 6
Take the dish off the heat and let it rest for a few minutes before serving.