Creamy fish and veggies

Creamy fish and veggies
  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings
  • Easy

The addition of haloumi to the crispy breadcrumb topping adds a delicious salty element to this creamy fish and veggie dish

Featured in
Spring recipes, Fish recipes


  • 30g butter
  • 1 leek, pale section only, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tbs plain flour
  • 3 tsp Dijon mustard
  • 300ml light thickened cream
  • 1/2 cup (125ml) chicken or fish stock
  • 600g firm white fish fillets, cut into 3cm pieces
  • 450g frozen broccoli, carrot, cauliflower mix
  • 1 cup (70g) coarse breadcrumbs (made from day-old bread)
  • 100g haloumi, grated
  • 1/2 cup (60g) grated tasty cheddar


  • Step 1
    Melt butter in a large heavy-based ovenproof frying pan over medium heat. Add leek and garlic. Cook, stirring, for 2-3 mins or until softened. Add flour. Cook, stirring, for 1 min or until mixture is grainy. Stir in mustard. Gradually stir in the cream and stock.
  • Step 2
    Bring to the boil. Reduce heat to low. Cook for 2 mins. Add fish and cook for 2-3 mins or until fish is cooked through. Add the frozen vegetables. Season. Simmer for 1-2 mins or until vegetables are heated through.
  • Step 3
    Preheat grill on medium. Combine the breadcrumbs, haloumi and cheddar in a small bowl. Sprinkle over the fish mixture. Spray with olive oil spray. Cook under the grill for 5-10 mins or until top is crisp and golden.


Serve with fresh parsley sprigs

  • Author: Kerrie Ray
  • Publication: Coles



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