Herbed Fish Crumble

Name: Herbed Fish Crumble
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 1/2 tbsp olive oil; 1 onion, finely chopped; 1 fennel bulb, finely chopped; 2 x 400 g tins chopped tomatoes; 2 tsp. dried basil; 150 g (5oz) ciabatta bread, torn into rough pieces; Large handful fresh parsley, chopped; 500 g (1lb 2oz) skinless white fish, such as cod, coley, haddock or pollock, diced

Add juicy prawns or scallops to make this comforting bake more luxurious

By The GH Kitchen TeamPublished: 10 February 2012

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Food, Cuisine, Ingredient, Dishware, Dish, Tableware, Meal, Recipe, Serveware, Produce,

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Yields:

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Ingredients

1 1/2 tbsp olive oil
1 onion, finely chopped
1 fennel bulb, finely chopped
2 x 400 g tins chopped tomatoes
2 tsp. dried basil
150 g (5oz) ciabatta bread, torn into rough pieces
Large handful fresh parsley, chopped
500 g (1lb 2oz) skinless white fish, such as cod, coley, haddock or pollock, diced

Directions

1. Step 1
  Preheat oven to 220°C (200°C fan) mark 7. Heat ½tbsp olive oil in a large frying pan and fry the onion and fennel for 8min until beginning to soften.
2. Step 2
  Add the tomatoes and dried basil, bring to the boil then simmer for 10-15min until sauce is pulpy and thick. Meanwhile, in a large bowl, stir together the ciabatta bread pieces, the remaining olive oil and half  the parsley.
3. Step 3
  Add the diced fish to the tomato sauce pan and cook for 5min until just cooked. Stir in the remaining parsley, check the seasoning, then spoon mixture into a 2 litre (3½ pint) ovenproof dish. Cover with the bread topping. Bake for 10-12min, until bubbling and golden on top. Serve with a green salad.
  
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Per Serving:

Calories: 282
Total carbs: 29 g
Sugars: 9 g
Total fat: 7 g
Saturated fat: 1 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time