Tasty White Fish Crumble Casserole

Jane Kaylie


Tasty White Fish Crumble Casserole


☆☆☆☆☆ 0 votes

20 Min
35 Min


  • 1 lb
    white fish fillets
  • 1 1/4 c
  • ·
    salt and freshly ground black pepper to taste
  • 1 Tbsp
    sunflower oil
  • 1/2 c
  • ·
    1 medium onion, peeled and finely chopped
  • ·
    2 leeks, sliced
  • ·
    1 medium carrot, peeled and small diced
  • ·
    2 medium potatoes, peeled and cut into small pieces
  • 6 Tbsp
    all-purpose flour
  • 1 1/2 c
    fish or vegetable stock
  • 2 Tbsp
    whipping cream
  • 1 tsp
    freshly chopped dill
  • 1/2 c
  • 1/2 c
    all-purpose flour
  • 3/4 c
    grated parmesan cheese
  • 3/4 tsp
    cayenne pepper

How to Make Tasty White Fish Crumble Casserole


  1. Preheat oven to 400°F. Spray with non-stick spray a 8x8" baking dish. Place the fish in a saucepan with the milk, salt, and pepper.
  2. Bring to a boil, cover and simmer for 8-10 minutes until the fish is cooked. Remove with a slotted spoon, reserving cooking liquids. Flake the fish into the 8x8" baking dish.
  3. Heat the oil and 1-tbsp of butter in a small skillet and gently fry the onions, leeks, carrots, and potatoes for 1-2 minutes.
  4. Cover tightly and cook on low until softened, about 10 minutes. Spoon the vegetables over fish.
  5. Melt the remaining butter in a saucepan and add the flour and cook for 1 minute, stirring. Whisk in the reserved cooking liquid and the stock.
  6. Cook until thickened, and then stir in cream. Remove from heat and then stir in dill. Pour over fish. -
  7. rumble : Mix the butter with the flour until the mixture resembles breadcrumbs. Stir in cheese and cayenne pepper.
  8. Sprinkle over the dish and bake in 400°F oven for 20 minutes.

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