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Fish and fennel crumble

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

Sea salt and freshly ground black pepper
400–500 g skinless hake fillet
2 large bulbs fennel, thinly sliced
1 T olive oil
1 T butter
1 lemon
Fennel fronds, to garnish

For the crumble topping, combine using your fingertips:

60 g rolled oats
70 g flour
A pinch salt
1/2 cup mature Cheddar, grated
100 g butter, cut into small pieces

Method

Preheat the oven to 200°C. Lightly season the fish and set aside. Fry the fennel in the olive oil and butter over a medium heat until softened. Season lightly.

Turn into an oiled or buttered baking dish. Place the fish on top of the fennel and moisten with the juice of the lemon. Sprinkle the crumble topping over the fish.

Bake for 20 minutes or until the topping is crisp and golden and the fish just cooked.

Garnish with snipped fennel fronds.

Cook’s note: Use Parmesan instead of Cheddar.