Fish Crumble (traditional and Thermomix)

A light and flakey fish fillet, topped with herb seasoned breadcrumbs and baked in the oven in a delicious little sauce.

It’s one of those fish meals that the entire family enjoys.

I like to serve it with zucchini – potato Mash and the vegetable and lentil mash.

Recipe Fish Crumble

for 4 people

  • 800 g fish fillets
  • 2 tbsp olive oil
  • 40 g butter
  • 2 small onions
  • 2 cloves garlic
  • 60 g breadcrumbs
  • 2 tbsp thyme (fresh and before its chopped, it will reduce in quantity once chopped)
  • 6 tbsp parsley (fresh and before its chopped, it will reduce in quantity once chopped)
  • 8 tbsp herbs (fresh and before its chopped, it will reduce in quantity once chopped)
  • 2 cups stock (vegetable or fish)
  • 1 lemon

Salt and pepper the fish fillets.

Chop the onion and garlic very finely (Thermomix 3 sec / speed 5). Gently cook in olive oil and butter (Thermomix 3 min / 120 C / speed 1). Mix, with breadcrumbs and herbs and season to taste (Thermomix 5 sec / speed 5).

Preheat the oven.

Put the fish into a buttered ovenproof dish, add the crumble mixture onto it, pour in some hot broth and slide into the oven.

Bake at 160 C on the upper rail, about 10 – 12 minutes. Check after 5 minutes if there is liquid in the dish, if not refill a little.

Place briefly under the grill if necessary.

Serve with a little lemon juice on top of the crumble.

Tip you can choose which herbs you want to use. If you don’t have fresh herbs, use frozen ones.

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Served with zucchini – potato mash.

2 thoughts on “Fish Crumble (traditional and Thermomix)

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