Skip to main content
Coles

Creamy fish and veggies

Skip to IngredientsSkip to Method

Shake up dinner with this creamy fish and veggies recipe. Full of warming flavours and cheesy goodness, it’s the perfect family feed.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Creamy fish and veggies

Ingredients

  • 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
  • ½ cup (125ml) chicken or fish stock
  • 600g firm white fish fillets, cut into 3cm pieces
  • 450g frozen broccoli, carrot and cauliflower mix
  • 1 cup (70g) coarse breadcrumbs (made from day-old bread)
  • 100g haloumi, grated
  • ½ cup (60g) grated tasty cheddar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. 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.

Creamy fish and veggies

Creamy fish and veggies
  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Ingredients
  • 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
  • ½ cup (125ml) chicken or fish stock
  • 600g firm white fish fillets, cut into 3cm pieces
  • 450g frozen broccoli, carrot and cauliflower mix
  • 1 cup (70g) coarse breadcrumbs (made from day-old bread)
  • 100g haloumi, grated
  • ½ cup (60g) grated tasty cheddar
    Description

    Shake up dinner with this creamy fish and veggies recipe. Full of warming flavours and cheesy goodness, it’s the perfect family feed.

    Method
    1. 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.
    2. 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.
    3. 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.