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Crumbed Fish with Garlic Mushrooms

Included in the GoodFood category of ‘Quick Meals,’ this light little fish broil is just that and then some. This recipe is a snap to prepare yet so full of flavor, and we love the way the bread and cheese topping (the ‘crumb’) crisps up to contrast with the tender fish and meaty mushrooms beneath. We used baby Portobello mushrooms, cod, and sourdough bread, but we’re fairly certain this dish would be delicious with any combination you fancy!

Crumbed Fish with Garlic Mushrooms

1 tbs. olive oil
3 garlic cloves, crushed
9 oz. mushrooms
small bunch parsley, roughly chopped
1 lb. white fish fillets, such as cod or haddock
1 thick slice bread, torn into pieces
2 oz. grated English cheddar (1/2 cup packed)

Heat the oil in an oven-proof skillet over medium-low heat. Add the garlic and mushrooms and sauté for 5 minutes, until softened, but not colored. Stir in the parsley.

Push the mushrooms to one side, place the fish in the pan, season, then spoon the mushrooms over the fish. Heat the broiler. Top the fish with the bread pieces and sprinkle with the cheese. Broil for 5 minutes, or until the fish flakes easily. (If the fish is particularly thick or the bread is becoming to browned after 5 minutes, turn off the broiler and let the pan rest in the oven for another 5 minutes to complete the cooking.)

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