Oaty Fish Crumble

(Serves 4)

Topping:

  • 100g/3½oz white or wholemeal breadcrumbs
  • 50g/2¾oz low fat spread
  • 75g/2¾oz porridge oats
  • Black pepper to taste

Sauce:

  • 450g/1lb white fish e.g. cod, haddock
  • 500ml/18floz skimmed milk
  • 25g/1oz flour
  • 25g/1oz low fat spread
  • 200g/7oz can sweetcorn kernels, drained
  • 4 quartered tomatoes

Method:

  1. Preheat the oven to 200°C/400°F/Gas mark 6.
  2. Mix together the breadcrumbs and porridge oats.
  3. Rub in the low fat spread until the mixture resembles a crumble topping. Season with black pepper.
  4. Put the fish and milk into a pan and bring to the boil. Reduce the heat and simmer for 10 – 15 minutes until the fish is fully cooked.
  5. Transfer the fish to a plate and reserve the poaching milk. Carefully flake the fish, removing any skin or bones.
  6. Put the poaching milk, flour and low fat spread into a saucepan. Bring to the boil slowly, stirring continuously until thickened. Reduce the heat and simmer for 2 minutes. Add the fish, sweetcorn and tomato quarters to the sauce. Season with black pepper.
  7. Pour the fish mixture into a 1.7 litre/3pt ovenproof dish. Cover with the crumble topping and bake for about 30 minutes or until the topping is browned and crisp.
  8. Serve with bread and vegetables or salad