fish crumble

Augusta suggested a new recipe she’d seen on TV. So, ever ready to please…

I whizzed a thick slice of white bread with an anchovy, a handful of capers, some black olives, a few small cherry tomatoes, herbs from the terrace and a little salt and pepper. I put some seasoned cod fillets into a lightly oiled dish, covered with the “crumble” topping and baked for 10-15 minutes at 180 C.

Next time I try this dish, and there will be a next time because it certainly has promise, I need to find a  a way of giving the crumble more crunch. maybe by increasing the oven temperature?

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2 thoughts on “fish crumble

  1. Comments from Facebook:

    Thomas Mc To get more crunch, finish under the grill. Possibly top with pine-nuts.
    11 hours ago · Like

    Alice Virani I would try adding a little olive oil to the crumble, the oil will give it something to actually crisp. You could also add some parmigiana. Xx
    10 hours ago via mobile · Like

    Plouto Evlogimenos buy fish fingers? deep fry in hell-hot oil, in fact preferably lard. If the fat is pre-used, the bits and pieces floating around will add extra crispness. Warning: if your oil is not hell-hot the fish fingers will be soggy. In that case crush crisps and sprinkle on the fish fingers liberally. Hope this helps!

  2. Hey there, You’ve done a great job. I will definitely digg it and personally recommend to my friends. I am sure they’ll be benefited from this website.|

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