Fish with Cornmeal Crumble

Name: Fish with Cornmeal Crumble
Yield: 5
Ingredients: 1.8 kg whole fish for roasting (tinham, anchovy); "300 g cornmeal flakes"; "4 tablespoons of butter"; "1/2 cup finely chopped onion"; "2 tablespoons dried tomato paste"; "5 green olives with pits removed"; Salt and black pepper to taste

1
1.8 kg whole fish for roasting (tinham, anchovy)
2
"300 g cornmeal flakes"
3
"4 tablespoons of butter"
4
"1/2 cup finely chopped onion"
5
"2 tablespoons dried tomato paste"
6
"5 green olives with pits removed"
7
Salt and black pepper to taste

Ingredients

1
1.8 kg whole fish for roasting (tinham, anchovy)
2
"300 g cornmeal flakes"
3
"4 tablespoons of butter"
4
"1/2 cup finely chopped onion"
5
"2 tablespoons dried tomato paste"
6
"5 green olives with pits removed"
7
Salt and black pepper to taste

Directions

1
Season the fish with salt and pepper and set aside
2
In a pan, mix together all the remaining ingredients and cook over low heat until a crumbly mixture forms
3
If necessary, add more butter
4
Place this crumble in the opening of the fish and wrap the entire extension with toothpicks
5
Transfer to a baking dish lined with parchment paper and preheat the oven medium-high
6
Remove from the oven and let it rest for 5 minutes
7
Serve decorated with fresh herbs.