Transform Your Fish Fridays: An Innovative Broccoli and Crumb Topping Dish

Fish under a crispy crumb topping will convince even the most devoted detractors of underwater creatures. It comprises a wide range of different ingredients: on one hand, it's coated with melted garlic butter, and on the other, it's accompanied by slightly crispy vegetables. The whole ensemble is enveloped in a crumb topping unlike any other. Doesn’t sound bad, right?

Forget about fish in batter or roasted in its unrefined version. Opt for basic ingredients that you surely have in your fridge and conjure up a simple yet impressive dish with fish and broccoli (or cauliflower) under a delicious crumb topping. It's a perfect recommendation for a Friday dinner.

And which fish to choose? Pollock, hake, blue whiting, cod - the choice is yours. Remember, if the package has a blue MSC mark, the fish comes from sustainable fisheries.

Serve the prepared fish with boiled potatoes or grains (buckwheat, bulgur, pearl barley). It's not complete without a portion of fresh vegetables. We recommend a Chinese cabbage salad, which almost always works. An excellent choice will also be a distinctive sauerkraut salad - fish love this combo.

Ingredients:

• 2 medium-sized fish fillets (pollock, hake, blue whiting, cod),
• 1 broccoli (or cauliflower),
• fresh dill and parsley,
• 2 cloves of garlic,
• 100g of soft butter,
• 3 tablespoons of breadcrumbs
• 2 tablespoons of oil
• 2 tablespoons of grated cheese,
• salt, freshly ground pepper.

Preparation:

1. Clean and dry the fillets, then place them in a baking or ovenproof dish.
2. Divide the cauliflower/broccoli into florets and then blanch them in salted boiling water.
3. Mix the soft butter with the crushed garlic until smooth. Season it with salt and add chopped parsley.
4. Cover the prepared fish with the garlic butter. Then, arrange the blanched broccoli or cauliflower florets in the dish.
5. Mix the breadcrumbs with the grated cheese.
6. Sprinkle the fish and vegetables with the prepared crumb topping.
7. Bake the whole thing at 180°C for 25 minutes.
8. Sprinkle the finished dish with chopped dill.