Fish with broccoli crumble: Your new Sunday favorite

Fish under a crunchy crumble is a dish that will convince even those who usually avoid fish on their plate. This recipe combines many diverse ingredients to create a unique taste. On one side, the fish is enveloped in melted garlic butter; on the other, it is surrounded by slightly crunchy vegetables. It's all topped with a crumble, not just an ordinary one. Sounds tempting, right?

Fish with broccoli crumble is the perfect idea for a Sunday dinner. The delicious crumble makes an impression. Forget about breaded or baked fish without any extras. A few basic ingredients you likely have in your refrigerator are enough to create a simple yet impressive dish. Fish with broccoli and a tasty crumble is a suggestion that will surely suit your liking.

You can serve the fish with crumble and boiled potatoes or grains – buckwheat, bulgur, or barley. Don’t forget a portion of fresh vegetables. A salad made of Napa cabbage will work perfectly, as it pairs well with almost any dish. An excellent choice would also be a bold sauerkraut salad; fish loves this combination.

Ingredients:

• 2 medium-sized fish fillets (pollock, hake, grenadier, cod)
• 1 large broccoli
• A bunch of dill and parsley
• 3.5 oz of butter
• 3 cloves of garlic
• Oil
• Salt, freshly ground black pepper
• Crumble: 1 tablespoon of butter, half a cup of crushed crackers of any kind, half a cup of grated hard cheese, e.g., Parmesan

Preparation:

1. Place the fillets in a baking pan or an oven-proof dish.
2. Divide the broccoli into florets and boil them in salted water for 3 minutes. Afterward, rinse them with cold water.
3. Mix the butter (it should be soft) with pressed garlic. Season this garlic butter with salt and finely chopped parsley.
4. Place the butter on the fillets. Place the broccoli around the fish.
5. Mix the ingredients for the crumble, then sprinkle it over the fish and broccoli.
6. Bake the whole dish for 25 minutes at 350°F.
7. Serve the finished dish sprinkled with freshly chopped dill.