Fish and fennel crumble recipe | Savoury & Comforting | TASTE

Ingredients

• Sea salt and freshly ground black pepper
• 400–500 g skinless hake fillet
• 2 large bulbs fennel, thinly sliced
• 1 T olive oil
• 1 T butter
• 1 lemon
• Fennel fronds, to garnish
• For the crumble topping, combine using your fingertips:
• 60 g rolled oats
• 70 g flour
• A pinch salt
• 1/2 cup mature Cheddar, grated
• 100 g butter, cut into small pieces