- 1½ tbsp olive oil
- 1 onion, finely chopped
- 1 fennel bulb, finely chopped
- 2 x 400g cans chopped tomatoes
- 2 tsp dried basil
- 150g ciabatta bread, torn into rough pieces
- large handful of fresh parsley, chopped
- 500g hake, cob or any other white fish
- Preheat oven to 220°C. Heat ½ tablespoon of olive oil in a large frying pan and fry the onion and fennel for 8 minutes or until it starts to soften.
- Add the tomatoes and dried basil, bring to the boil, then simmer for 10 to 15 minutes or until sauce is pulpy and thick. Meanwhile, in a large bowl, stir together the ciabatta bread pieces, the remaining olive oil and half the parsley.
- Add the diced fish to the tomatosauce pan and cook for 5 minutes or until just cooked. Stir in the remaining parsley, check the seasoning, then spoon mixture into a 2-litre ovenproof dish. Cover with the bread topping. Bake for 10 to 12 minutes or until bubbling and golden on top. Serve with a green salad.
Each serving 1 181kJ, 7g fat (1g saturated), 29g carbohydrate (9g total sugars).
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