Fish casserole is a comforting, hearty, and flavor-packed dish that blends the delicate taste of fish with rich, creamy sauces and vibrant vegetables. It’s perfect for family dinners, special occasions, or a cozy weekend meal. This recipe offers a delicious balance of flaky fish, savory herbs, and fresh ingredients baked to perfection. With simple preparation and versatile ingredients, this fish casserole becomes an irresistible favorite even for those who aren’t regular seafood lovers. The gentle baking process locks in moisture, making every bite tender and bursting with flavor. Ideal for health-conscious eaters, it’s a wholesome, satisfying dish you’ll return to again and again.
Ingredients
- 500 grams white fish fillets (such as cod, haddock, or tilapia)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 red bell pepper, diced
- 1 cup spinach leaves, roughly chopped
- 1 cup cooked rice or cooked quinoa
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup vegetable or fish stock
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 180°C (350°F) and lightly grease a medium-sized baking dish with olive oil.
- Rinse the fish fillets under cold water, pat them dry with paper towels, and cut into bite-sized pieces.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 3 minutes.
- Add minced garlic to the skillet and cook for another 1 minute until aromatic.
- Stir in the sliced mushrooms and diced red bell pepper. Cook for 4-5 minutes until the vegetables begin to soften.
- Add the chopped spinach leaves and stir until wilted, about 2 minutes.
- Season the vegetable mixture with oregano, basil, paprika, salt, and black pepper. Remove from heat and set aside.
- In a large bowl, combine the cooked rice or quinoa with the sautéed vegetables. Stir in half of the shredded mozzarella cheese and half of the Parmesan cheese.
- In a separate small bowl, whisk together the heavy cream, vegetable stock, and lemon juice until smooth and well blended.
- Gently fold the fish pieces into the rice and vegetable mixture, ensuring the fish is evenly distributed.
- Pour the cream mixture over the fish and rice, stirring gently to coat all ingredients well.
- Transfer the entire mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the remaining mozzarella and Parmesan cheese evenly on top.
- Cover the dish loosely with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly and the fish is cooked through.
- Remove from the oven and let it rest for 5 minutes before serving.
- Garnish with freshly chopped parsley and serve hot with a side salad or crusty bread.