20 minutes preparation

Mediterranean Fish Crumble

Mediterranean Fish Crumble

55 minutes cooking

Serves 4

Ingredients:

  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 courgette, diced
  • 1tbsp Tarantella Organic Tomato Paste
  • 1 x 400g tin Tarantella Organic Chopped Tomatoes
  • 75g pitted black olives, roughly chopped
  • 280g chargrilled peppers in oil, drained
  • 200ml hot fish stock
  • 400g white fish fillets, skin removed and cut into large chunks
  • Handful of fresh basil for the topping
  • Handful of fresh breadcrumbs
  • 50g Parmesan, grated
  • 15g pine nuts, roughly chopped
  • Salt and pepper, to season

Method:

  1. Heat the oil in a pan and add the onion and garlic. Cook over a low heat for 10 minutes until softened.
  2. Stir in the courgette, tomato paste, tomatoes, olives, peppers and stock. Bring to the boil, then simmer for 10 minutes to reduce.
  3. Preheat the oven to 200°C/400°F/Gas Mark 6. Make the topping by mixing together the breadcrumbs, cheese and pine nuts. Season and set aside.
  4. Add the fish to the sauce and cook for five minutes. Tear the basil leaves and add to the pan.
  5. Pour the fish mixture into a shallow pie dish and evenly sprinkle over the breadcrumb topping.
  6. Bake in the oven for 25 to 30 minutes and serve.

Recipe courtesy of Tarantella

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