Mediterranean Fish Crumble

Name: Mediterranean Fish Crumble
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 tbsp. rapeseed oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 medium courgette, diced; 1tbsp tomato purée; 400 g can chopped tomatoes; 75 g (3oz) pitted black olives, roughly chopped; 1 tbsp. capers; 200 mL (7fl oz) fish stock; 75 g (3oz) fresh brown breadcrumbs; 50 g (2oz) mature cheddar cheese, grated; 15 g (½oz) pinenuts; 25 g (1oz) butter, melted; 400 g (14oz) frozen white fish fillets,thawed; Small handful of basil, roughly chopped

Do fish pie the Mediterranean way with this crunchy fish crumble.

By The Good Housekeeping Cookery TeamPublished: 16 January 2009

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Yields:

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hr 10 mins

Ingredients

1 Tbsp. rapeseed oil
1 onion, finely chopped
2 garlic cloves, crushed
1 medium courgette, diced
1tbsp tomato purée
400 g can chopped tomatoes
75 g (3oz) pitted black olives, roughly chopped
1 Tbsp. capers
200 ml (7fl oz) fish stock
75 g (3oz) fresh brown breadcrumbs
50 g (2oz) mature cheddar cheese, grated
15 g (½oz) pinenuts
25 g (1oz) butter, melted
400 g (14oz) frozen white fish fillets,thawed
Small handful of basil, roughly chopped

Directions

1. Step 1
  Heat the oil in a pan and add the onion and garlic. Cover and cook gently for 10min. Stir in the courgette, tomato purée, chopped tomatoes, olives, capers and fish stock. Bring to the boil, then simmer for 10min until the liquid reduces and the sauce thickens slightly.
2. Step 2
  Preheat the oven to 200°C (180°C fan) mark 6. Make a crumble topping by mixing together the breadcrumbs, cheese, pinenuts and butter. Season and set aside.
3. Step 3
  Add the fish and basil to the sauce and cook for a few more minutes until the fish begins to flake. Use a spoon to break it up a little more, then divide the mixture among four 200ml (7fl oz) individual ovenproof dishes. Divide the topping into four and sprinkle over each dish. Bake for 20-25min until piping hot and the crumble is golden. Serve immediately.
  
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Per Serving:

Calories: 334
Total carbs: 16 g
Sugars: 7 g
Total fat: 19 g
Saturated fat: 7 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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