Mediterranean fish crumble

Ingredients

For the crumble (this is double the original recipe to ensure coverage in a shallow dish)

• 75g breadcrumbs
• 50g grated cheddar
• 15g pinenuts
• 25g melted butter
• salt & pepper

For the sauce

• 1 small onion
• 1 clove of garlic
• 1 (very) small courgette, diced
• 1/2 tbsp tomato puree
• 400g (1 can or packet) of chopped tomato
• 50g black olives, halved
• 1/2 tbsp capers
• 100ml fish stock
• 200g fish fillets (white or salmon will do)
• half a handful of basil, roughly chopped

Method

Soften the onion and garlic. Add courgette, tomatoes, puree, olives, capers and fish stock. Bring to the boil and then simmer for 10mins to reduce the liquid a little.

Combine the ingredients to make the crumble.

Add the fish and basil to the sauce and cook until the fish begins to flake. Spoon into dish and sprinkle over the crumble.

Bake at 200C for 20-25mins until golden.

Serve with buttered new potatoes.