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).