Mediterranean Fish Crumble with California Walnuts

Course dinner
Cuisine Mediterranean
Keyword Fish
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people
Calories 356kcal


  • 1 tbsp rapeseed oil
  • 2 peppers - 1 red, 1 green sliced
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 400 g can chopped tomatoes
  • 240 g pack cod fillets cut into chunks
  • 180 g raw king prawns
  • 75 g California Walnuts chopped
  • 40 g oats
  • 2 tbsp chopped parsley


  • Preheat the oven to 200oC, gas mark 6.
  • Heat the oil in a large frying pan and fry the peppers and onion for 4-5 minutes. Add the garlic and fry for 1 minute.
  • Stir in the tomatoes and swill the can out with 100ml water adding this to the pan. Simmer for 2-3 minutes before adding the fish and prawns. Cook for 2-3 minutes until fish is just cooked. Season with black pepper.
  • Transfer to an ovenproof serving dish. Mix together the walnuts, oats and parsley and sprinkle over the fish, bake for 20 minutes until golden.


Serving: 316g | Calories: 356kcal | Carbohydrates: 19g | Protein: 25g | Fat: 18g | Saturated Fat: 2g | Fibre: 5.9g | Sugar: 11g


Cook’s tip
Try using salmon or haddock instead of cod or mixed seafood instead of the prawns.
0.49g salt per serving
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