1. Preheat oven to 180°C. 2. Divide crumbs in half. 3. Melt butter and pour over 1/2 of the bread crumbs. 4. Add the olive oil to a frypan and cook carrot and celery until softened- about 3-4 minutes. 5. Add the onion and cook for another minute. 6. Sprinkle in the flour and stir to form a paste. 7. Remove the frypan from the heat and slowly stir in the milk. Return to heat and bring to the boil, stirring until smooth. 8. Stir in fish, lemon rind and juice. Remove from heat. 9. Spoon mixture into 4 1/4 cup (310ml) heatproof dishes and sprinkle over the crumbs/butter mixture. 10. Bake for 25 minutes or until topping is golden. 11. Serve warm, sprinkled with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
