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Fish, Classics and bistro fare

Fish and vegetable crumble with green salad

Fish and vegetable crumble is a complete dinner for 4 people, ready in 55 minutes, at an easy skill level, for about €3.30 per person. White fish and tender vegetables cook under a crisp parmesan shortcrust topping. The key is keeping the butter very cold and rubbing it in with your fingertips for a crisp crumble.

A savory crumble of white fish and tender vegetables under a crisp parmesan shortcrust, everyone will ask for seconds.

Fish and vegetable crumble with green salad
Total time
55 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Under a golden parmesan crust, the white fish turns tender as it cooks with cream and vegetables. Leeks and carrots add a gentle sweetness that pairs well with the fish without overpowering it. The contrast between the crisp top and the creamy inside is what gives this dish its character.

This is the kind of recipe you pull out on a weeknight when you want a complete dinner without spending hours in the kitchen, but it also works well for kids thanks to its soft texture and mild flavor. A side of green salad brings the freshness that balances the dish.

The ingredients

4 people

Fish counter

  • White fish fillets 600 g

Fruits and vegetables

  • Leeks 2
  • Carrots 2
  • Green salad 1

Dairy

  • Heavy cream 15 cl
  • Butter 70 g
  • Grated parmesan 60 g

Pantry

  • Mustardoften in the pantry 1 tsp
  • Flouroften in the pantry 100 g
  • Vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Gluten, Lactose

The step by step recipe

  1. Slice the leeks and carrots into thin rounds and sweat them in a little butter. 12 min

    Cover the pan so they cook gently in their own steam.

  2. Cut the fish into cubes and mix it with the vegetables, cream, mustard, salt, and pepper.

    Remove any bones with tweezers.

  3. Pour everything into a baking dish.

    Spread it out in an even layer.

  4. With your fingertips, mix the flour, cold butter in pieces, and parmesan until you get coarse crumbs.

    Don't overwork the dough, it will turn into a ball if you do.

  5. Scatter the crumble on top and bake at 190°C until golden. Serve with the dressed salad. 30 min

    Let it rest five minutes before serving, the fish finishes cooking during this time.

Our tips to get it right

  • Pick a firm white fish like cod, it holds its shape in cubes and won't fall apart during cooking.
  • Drain the leeks well after cooking so the topping doesn't turn soggy on top.
  • If the top browns too fast, cover the dish with foil for the last few minutes of baking.

The variations

  • Swap the cod for salmon or hake depending on what looks best at the fish counter.
  • For a vegetarian version, replace the fish with cubed zucchini or sautéed button mushrooms.
  • To save time, use a bag of pre-sliced frozen vegetables instead of fresh leeks and carrots.

What to serve it with

  • Green salad with vinaigrette
  • Grilled country bread
  • Glass of dry white wine

Storage

The crumble keeps for 2 days in the refrigerator in a sealed container. It freezes well once cooked, as long as it has cooled completely first. Reheat it in the oven so the top crisps back up.

Questions about this dish

Can you make this crumble ahead of time?

Yes, you can assemble the dish up to the crumble topping step and keep it in the refrigerator for a few hours before baking. Just add a few extra minutes of baking time if it goes in cold.

What fish can you use instead of cod?

Any firm white fish works, like hake, pollock, or haddock. Avoid oily fish, which would make the dish too liquid.

Can you freeze this crumble?

Yes, once cooked and fully cooled, it freezes well in an airtight container. Thaw it in the refrigerator, then reheat in the oven to keep the top crisp.

How do you make this recipe kid friendly?

The soft texture and mild flavor of the fish under the cream usually appeal to kids as is. You can cut the fish into smaller cubes so they can see exactly what they're eating.

How long does it take to make a fish and vegetable crumble with green salad?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a fish and vegetable crumble with green salad?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fish and vegetable crumble with green salad cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose. Always check the labels of the products you buy.

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