Fish Crumble Recipe

Name: Fish Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: hake fillets; salt to taste; ground black pepper to taste; ginger powder; 1 teaspoon cardamom; 1 lemon juice; 3 bread small, hard loaves of; 1 leek; 1 zucchini; black olives pitted; 1 onion small; 2 garlic cloves; 2 cups sauce white, or 1 package bechamel sauce; ketchup to taste; olive oil to taste

Servings: persons

hake fillets
salt to taste
ground black pepper to taste
ginger powder
1 teaspoon cardamom
1 lemon juice
3 bread small, hard loaves of
1 leek
1 zucchini
black olives pitted
1 onion small
2 garlic cloves
2 cups sauce white, or 1 package bechamel sauce
ketchup to taste
olive oil to taste

1
Preheat oven to 180 degrees Celsius.
2
Season the fillets in advance with salt, pepper, ginger, cardamom, and lemon juice.
3
In an electric grinder or food processor, dice separately and coarsely the bread, leek, zucchini, olives, garlic, and onion.
4
Combine all the chopped ingredients in a bowl, and mix with olive oil.
5
Season with salt.
6
Drain the marinade from the fish.
7
Spread a little white sauce on a baking tray, and add well- drained fillets.
8
Cover with a little more white sauce, and a few splashes of ketchup.
9
Finally, sprinkle with the bread mixture.
10
Bake for about 30 minutes, or until top is browned.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: hake fillets, salt to taste, ground black pepper to taste, ginger powder, and more.

Yes, Fish Crumble 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.

Fish Crumble

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