Low-Carb Fish Gratin


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Prep information

Prep time
15 minutes
Cook time
25 minutes
Recipe by
Michael at Lo-Dough

Nutritional information (per portion)

326 kcal

A family fish supper with a low-carb bread crumb topping. Piscine perfection!

For the ultimate low-carb fish pie, you've gotta steer clear of mash and pastry. Delicious though they are; they are both laden with carbs—fat and calories too. 

Here, we've developed an incredible alternative topping, packed with flavour, fibre and texture, using our Southern Style Crumb and a handful of oatmeal.  

The recipe is simple enough and can be scaled up to feed as many as you want; we've gone for a four portion serving.

If you like fish pies, then you've got to try this one - trust us - ours is completely delicious and perfectly healthy to boot.


Serves 4

For the topping

  • 60g (just under half a bag) of Lo-Dough Southern Style Coating
  • A handful of oats
  • 20g of parmesan, finely grated

For the pie

  • 1 salmon fillet
  • 1 smoked haddock fillet
  • 100g king prawns
  • 80g baby spinach
  • 50g frozen peas
  • 250ml half fat creme fraiche
  • 100ml semi skimmed milk
  • Seasoning

What you'll need

This diet-friendly recipe is possible with:

Lo-Dough Southern Style Coating

Lo-Dough Southern Style Coating

Regular price £0.99 £4.59
Out of stock


  1. Gently poach the salmon and haddock in the the milk over a low heat. Take the fish out and flake when cool, removing any skin/bones. Retain the milk.
  2. Add the creme fraiche, the peas and half the spinach to the milk and incorporate until the spinach is wilted. Season.
  3. Arrange the prawns and the flaked fish in a suitably sized baking dish and cover with the sauce. Add a layer of spinach with what you have remaining, then add the topping ingredients and spray with low-cal oil. Bake in a hot oven (200C) for 20 minutes or until golden brown and bubbling.

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