Baked Fish with Crisp Ciabatta Topping Recipe

Name: Baked Fish with Crisp Ciabatta Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1kg fennel bulbs, trimmed and leaves reserved; 1 1/2 tablespoons extra virgin olive oil; 1 1/2 tablespoons water; 1 tablespoon lemon juice; salt and pepper, to taste; 1 1/2 cups fresh ciabatta crumbs; 1/4 cup KRAFT* Tartare Sauce; 2 tablespoons finely chopped Italian parsley; 1 clove garlic, crushed; 4 x 180g fish fillets (e.g. snapper or rockling); Extra KRAFT* Tartare Sauce, to serve

Servings: persons

1kg fennel bulbs, trimmed and leaves reserved
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons water
1 tablespoon lemon juice
salt and pepper, to taste
1 1/2 cups fresh ciabatta crumbs
1/4 cup KRAFT* Tartare Sauce
2 tablespoons finely chopped Italian parsley
1 clove garlic, crushed
4 x 180g fish fillets (e.g. snapper or rockling)
Extra KRAFT* Tartare Sauce, to serve

1
Halve fennel bulbs lengthways and cut each half into wedges and place into a greased baking dish in a single layer.
2
Drizzle with combined oil, water and lemon juice.
3
Sprinkle with fennel leaves, season and cover with foil.
4
Braise at 220C for 30-40 minutes.
5
Remove foil and bake for further 20-30 minutes until golden and caramelised, turning wedges once or twice.
6
Mix together ciabatta crumbs, tartare sauce, parsley and garlic until well combined.
7
Set aside.
8
Place fish into an oiled shallow baking dish in a single layer.
9
Season and top with crumb mixture and bake at 200C for 15 minutes, or until cooked.
10
Serve fish with fennel and extra tartare sauce.

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1kg fennel bulbs, trimmed and leaves reserved, 1 1/2 tablespoons extra virgin olive oil, 1 1/2 tablespoons water, 1 tablespoon lemon juice, and more.

Yes, Baked Fish with Crisp Ciabatta Topping falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Fish with Crisp Ciabatta Topping

How did you like this recipe?

Frequently Asked Questions