A creamy fish casserole from the oven looks like you spent a long time in the kitchen. Yet it is surprisingly simple to make. You place the fish and vegetables in a baking dish, add a sauce or spice mix and let the oven do most of the work.

From a classic fish casserole with leeks and cream to a spicy version with coconut milk: with the same simple base you can go in many directions. Below you will find six easy fish casserole recipes, including three variants with our world mixes.

What is a fish casserole?

A fish casserole is an oven dish with fish, vegetables and usually a creamy sauce. You can use a single type of fish, such as cod or salmon, but you can also combine different types. Shrimp also pair well.

The name suggests you need a small pot, but a regular baking dish works just as well. Making the dish for guests? You can divide the ingredients into small baking dishes and serve everyone their own fish casserole.

Which fish do you use for a fish casserole?

Firm fish varieties are most suitable because they stay nice and whole during baking. Think for example of:

• Cod
• Hake
• Saithe
• Salmon
• Pangasius
• Shrimp
• A mixed selection of fish

Both fresh and frozen fish can be used. Make sure frozen fish is completely thawed first and pat it very dry. This prevents too much moisture from entering the dish during baking.

The simple base for every fish casserole

For an easy fish casserole for four people you use approximately:

• 600 grams fish fillet
• 400 to 500 grams vegetables
• 200 to 250 ml cooking cream, crème fraîche, coconut milk or tomato sauce
• Spices to taste
• Optional 50 to 75 grams grated cheese

Cut the fish into not-too-small pieces and distribute them with the vegetables in a baking dish. Mix the sauce with the spices and pour it over. Bake the fish casserole usually 20 to 25 minutes in a preheated oven at 200 °C.

If you use hard vegetables such as carrot, potato or cauliflower, parboil or fry them briefly first. Soft vegetables such as leek, spinach, zucchini and tomato can usually go directly into the baking dish.

1. Creamy fish casserole with leek and Vis-a-Vis

This is a wonderfully approachable fish casserole with cod, leek and a light cream sauce. The Vis-a-Vis fish spices give the dish a fresh, aromatic flavor including lemon, dill, tarragon and garlic.

Ingredients for 4 people:

• 600 grams cod or hake
• 2 leeks
• 200 ml cooking cream
• 1½ tablespoons Vis-a-Vis
• 1 teaspoon mustard
• 50 grams grated cheese
• 1 tablespoon olive oil
• Pepper and optionally salt to taste

Preparation:

1. Preheat the oven to 200 °C.
2. Slice the leek into rings and fry them for about 5 minutes in the olive oil.
3. Cut the fish into large pieces and place them in a baking dish.
4. Distribute the leek over the fish.
5. Mix the cooking cream with the mustard and Vis-a-Vis.
6. Pour the sauce over the dish and sprinkle the cheese on top.
7. Bake the fish casserole 20 to 25 minutes in the oven.

Nice with mashed potatoes, small potatoes or a piece of crusty bread.

2. Fish casserole with spinach and herbed cream

Salmon and spinach make an easy combination that needs few extra ingredients. Using cream cheese makes the sauce soft and creamy by itself.

Ingredients for 4 people:

• 500 grams salmon fillet
• 400 grams fresh spinach
• 200 grams herbed cream cheese
• 100 ml milk
• 250 grams cherry tomatoes
• 1 small onion
• 1 tablespoon olive oil
• Black pepper to taste

Preparation:

1. Preheat the oven to 200 °C.
2. Chop the onion and fry it briefly in the olive oil.
3. Add the spinach in batches and let it wilt.
4. Stir the cream cheese and milk through it.
5. Spread the spinach sauce over a baking dish.
6. Cut the salmon into pieces and place them with the halved tomatoes in the sauce.
7. Bake the fish casserole for about 20 minutes in the oven.

Serve the dish with rice, pasta or mashed potatoes.

3. Eastern fish casserole with Hurry Curry and coconut milk

This spicy fish casserole with Hurry Curry is creamy without needing cooking cream.  Hurry Curry combines, among other things, turmeric, coconut, coriander, cumin, ginger and lemon. That makes the mix suitable for both white fish and shrimp.

Ingredients for 4 people:

• 500 grams cod, hake or pangasius
• 200 grams shrimp
• 1 red bell pepper
• 200 grams green beans
• 400 ml coconut milk
• 1½ tablespoons Hurry Curry
• 1 small onion
• 1 tablespoon oil
• Juice of ½ lime
• Optional salt to taste

Preparation:

1. Preheat the oven to 200 °C.
2. Parboil the green beans for about 5 minutes and drain them.
3. Chop the onion, cut the pepper into strips and fry both briefly in the oil.
4. Add Hurry Curry and fry the spices for about 30 seconds.
5. Pour in the coconut milk and stir everything well.
6. Place the fish, shrimp, green beans and pepper in a baking dish.
7. Pour the coconut sauce over and bake the dish 20 to 25 minutes.
8. Finish the fish casserole with lime juice.

Nice with basmati rice or naan. 

4. Mediterranean fish casserole with tomato and zucchini

For this light fish casserole we use tomato instead of cream. Olives, garlic and Mediterranean herbs add a lot of flavor.

Ingredients for 4 people:

• 600 grams firm white fish
• 1 zucchini
• 1 red bell pepper
• 400 grams diced tomatoes
• 100 grams cherry tomatoes
• 50 grams black olives
• 1 clove garlic
• 1 teaspoon oregano
• 1 tablespoon olive oil
• Pepper and salt to taste

Preparation:

1. Preheat the oven to 200 °C.
2. Cut the zucchini and pepper into pieces.
3. Mix the vegetables in a baking dish with the diced tomatoes, olives, garlic, oregano and olive oil.
4. Bake the vegetables first for 10 minutes in the oven.
5. Cut the fish into large pieces and place them among the vegetables.
6. Add the halved cherry tomatoes.
7. Put the dish back in the oven for another 15 to 20 minutes, until the fish is cooked.

Serve with orzo, couscous or bread for dipping in the tomato sauce.

5. Greek fish casserole with Sirtaki Mix and feta

White fish, tomato, zucchini and feta get a Greek twist in this recipe. Our Sirtaki Mix easily brings the Mediterranean flavors together.

Ingredients for 4 people:

• 600 grams cod or other white fish
• 1 zucchini
• 250 grams cherry tomatoes
• 1 red onion
• 100 grams feta
• 2 tablespoons olive oil
• 1½ tablespoons Sirtaki Mix
• Juice of ½ lemon
• Optional pepper and salt to taste

Preparation:

1. Preheat the oven to 200 °C.
2. Cut the zucchini into half-moons and the red onion into thin wedges.
3. Mix the vegetables and tomatoes in a baking dish with one tablespoon olive oil and half of the Sirtaki Mix.
4. Parbake the vegetables for 10 minutes.
5. Mix the remaining spice mix with one tablespoon olive oil and brush the fish with it.
6. Place the fish among the vegetables and crumble the feta over it.
7. Bake the fish casserole another 15 to 20 minutes.
8. Drizzle the dish with lemon juice before serving.

Nice with couscous, rice or roasted potatoes.

6. Fish casserole with mashed potatoes and crispy topping

This variant is a bit like a simple fish pie. Under the layer of mashed potatoes is a creamy filling with fish, carrot and peas.

Ingredients for 4 people:

• 600 grams mixed fish
• 750 grams floury potatoes
• 200 grams peas
• 2 carrots
• 200 ml cooking cream
• 1 tablespoon mustard
• 50 grams grated cheese
• 25 grams butter
• A splash of milk
• Pepper and salt to taste

Preparation:

1. Preheat the oven to 200 °C.
2. Peel the potatoes and cook them until tender.
3. Cut the carrots into small cubes and cook them with the potatoes for the last 5 minutes.
4. Drain, keep the carrot separate and mash the potatoes with butter and milk into puree.
5. Mix the cooking cream with the mustard.
6. Distribute the fish, carrot and peas in a baking dish and pour the cream sauce over.
7. Spread the mashed potatoes over the filling and sprinkle the cheese on top.
8. Bake the fish casserole for about 25 minutes, until the top is golden brown.

Can you make a fish casserole in advance?

You can prepare the fish casserole a few hours in advance and store it covered in the refrigerator. Put it in the oven only when you want to eat.

Keep in mind that a cold baking dish will need a little longer. Allow about 5 to 10 minutes extra baking time and check that the fish is fully cooked.

A fish casserole with mashed potatoes can also be assembled a day in advance. For variants with fresh fish and a thin cream sauce, preparing on the same day is preferable.

How to prevent a watery fish casserole

Fish and vegetables release moisture during baking. With these simple tips the sauce stays nicely creamy:

• Thaw frozen fish completely and pat it very dry.
• Sear moist vegetables like mushrooms, leek and spinach briefly beforehand.
• Don't use too large an amount of sauce.
• Don't cut the fish into pieces that are too small.
• Let the fish casserole rest for 5 minutes after baking.

Is the sauce still a bit thin? Mix a teaspoon of cornstarch with a little cold water beforehand and stir this into the sauce.

What do you serve with a fish casserole?

Because a fish casserole usually already contains a rich sauce, simple side dishes are often best. Choose for example:

• Mashed potatoes or boiled potatoes
• Rice or couscous
• Pasta or orzo
• Crusty bread
• A fresh green salad
• Extra roasted vegetables

With a fish casserole topped with mashed potatoes you usually don't need a separate side dish.

Frequently asked questions about fish casseroles

1. How long should a fish casserole be in the oven?
   Most fish casseroles are done in 20 to 25 minutes in a preheated oven at 200 °C. The exact cooking time depends on the type of fish and the size of the pieces.
2. Can I use frozen fish?
   Yes. Make sure the fish is completely thawed and pat it very dry before placing it in the baking dish.
3. Which vegetables go in a fish casserole?
   Leek, spinach, zucchini, pepper, tomato, carrot, peas and green beans all pair well with fish. Parboil hard vegetables first.
4. Can I make a fish casserole without cream?
   Certainly. Use coconut milk, diced tomatoes or a light broth as a base. A little crème fraîche with extra vegetables can also be sufficient.
5. How do I know if the fish is cooked?
   Cooked fish is no longer translucent and flakes easily when you gently pierce it with a fork.

Easy variations with fish and spices

A fish casserole doesn't have to be complicated. With fish, vegetables, a simple sauce and the right spices you can quickly put a complete meal on the table.

First make the creamy fish casserole with Vis-a-Vis or try a worldly variant with Hurry Curry or Sirtaki Mix. By alternating between cream, coconut milk and tomato sauce the same basic dish tastes different every time.