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Fish, Busy evenings

Fish crumble with green salad

Fish crumble with green salad is a savory bake for 4, ready in 55 minutes, rated easy, at €3.20 per serving. Cod simmers with leeks in a lemony cream sauce under a parmesan crumble topping that should stay crumbly to keep its crunch. The key is very cold butter, rubbed in with your fingertips.

Tonight, a savory crumble, with white fish and leeks in a creamy sauce under a golden parmesan crust, served with a salad.

Fish crumble with green salad
Total time
55 min
Difficulty
Easy
Cost per person
€3.20
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Under a golden parmesan crust, cod and leeks simmer in a lemony cream sauce. The contrast between the crisp topping and the soft, creamy filling is what makes this dish work, without any tricky technique involved. It's a savory bake that breaks from the usual gratin while staying just as comforting.

This is the kind of dish you slide into the oven on a weeknight while you handle something else, since it bakes mostly hands off for thirty minutes. Kids get their fish boneless, hidden under a crunchy topping that always goes down well. A simple green salad on the side adds just enough freshness.

The ingredients

4 people

Fish counter

  • cod fillets 600 g

Fruits and vegetables

  • leeks 3
  • lemon 1
  • green salad 1

Dairy

  • heavy cream 20 cl
  • butter 80 g
  • grated parmesan 60 g

Pantry

  • flouroften in the pantry 120 g
  • vinegaroften in the pantry 1 tbsp
  • olive oiloften in the pantry 2 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Fish

The step by step recipe

  1. Slice the leeks thinly and cook them gently in a pan with a knob of butter until soft. 10 min

    Cover halfway through so they soften without browning.

  2. Cut the fish into chunks and place it in a baking dish with the leeks, cream, lemon juice, salt, and pepper.

    Run your fingers over the fillets to remove any small bones.

  3. Rub the flour with the cold diced butter and parmesan between your fingertips until crumbly.

    Don't overwork the mixture, it should stay in loose crumbs.

  4. Spread the crumble over the fish and bake at 190°C until golden. 30 min

    Set the dish on a baking sheet, the cream can bubble over.

  5. Dress the salad with vinegar, oil, salt, and pepper, and serve it alongside.

    Let it sit for five minutes before serving so the dressing settles.

Our tips to get it right

  • Pick firm cod fillets, they hold their shape better in the oven than fillets that flake apart easily.
  • If the leeks release a lot of water while cooking, drain them briefly before mixing with the fish, or the sauce will turn watery.
  • Spread the crumble in an even layer all the way to the edges of the dish so it browns evenly.

The variations

  • Swap the cod for haddock or pollock, two firm white fish that hold up well in the oven.
  • For a vegetarian version, replace the fish with pan seared oyster mushrooms or pre cooked diced zucchini.
  • For a quick kid friendly version, bake individual ramekins instead, they cook faster and everyone gets their own portion.

What to serve it with

  • A glass of dry white wine
  • Grilled country bread
  • Cold lemon water

Storage

The crumble keeps for 2 days in the fridge in a sealed container. Reheat it in the oven rather than the microwave so the top stays crisp. Freezing isn't recommended, the cream sauce tends to separate once thawed.

Questions about this dish

Can I make the crumble ahead of time?

Yes, you can assemble the whole dish up to a day ahead, covered in the fridge, without baking it. Take it out about twenty minutes before baking so it isn't too cold going into the oven.

What fish can I use instead of cod?

Haddock, pollock, or hake all work well, just pick a firm white fish. Avoid oily or very delicate fish that might fall apart during baking.

How do I know the crumble is fully baked?

The top should be golden brown and the cream should be gently bubbling at the edges. If the top browns too fast, cover it loosely with foil while the inside finishes cooking.

Will kids who dislike fish still eat this?

The fish is hidden under a crisp parmesan topping, which often makes it easier for kids to accept. Just make sure to remove all the small bones by hand before cooking for peace of mind.

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

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

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

About 630 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 crumble with a green salad cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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