What’s for dinner? Fish and vegetable crumble pie

You’ll need: 600g hake fillet, deboned, skin off; juice of one lemon; salt and freshly ground black pepper; 30ml sunflower oil; 30ml butter; 1 onion, chopped; 1 clove of garlic, crushed; 45ml cake flour; 500ml milk, warm; 250ml grated cheddar cheese; 2 x 400 g cans Rhodes Quality Mixed Vegetables, drained; 190ml dried breadcrumbs; 45ml chopped flat-leaf parsley; grated rind of 1 lemon; 65ml grated parmesan cheese.

How to: 

Lightly brush a baking tray with oil. Place the cleaned fish into the tray and season with the lemon juice and salt and pepper.

Bake the fish in an oven preheated to 180°C for 25 minutes or until the fish is cooked through.

Use two forks to pull the fish apart into even-sized chunks. Set aside.

Heat the oil and butter in a medium saucepan.

Add the onion and the garlic and fry for a few minutes until the onion begins to soften.

Remove the saucepan from the heat and stir in the cake flour.

Return the saucepan to the heat and slowly whisk in the warm milk.

Once all the milk has been added continue to cook over low heat until the sauce thickens and is smooth.

Add the cheese and stir to melt.

Add the Rhodes Quality Mixed Vegetables.

Gently stir in the cooked fish so as not to break up the fish too much.

Season to taste with salt and pepper.

Transfer the fish mixture to a casserole dish.

Mix together the breadcrumbs, parsley and lemon rind and sprinkle over the fish. Sprinkle the parmesan cheese over the breadcrumbs.

Bake the Fish Crumble Pie in an oven preheated to 180°C for 10 minutes or until the topping is crisp and the fish mixture begins to bubble through.

*Recipe by rhodesquality.com. Image by culinaryginger.com