Jamie Oliver Fish Casserole
The Jamie Oliver Fish Casserole is a baked seafood dish where fish fillets are layered into a seasoned vegetable and tomato or cream-based sauce, then gently baked until tender.
It combines sautéing and oven baking for even cooking and flavour integration.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Serves 6
- 600 g white fish fillets (cod, haddock, or mix)
- 2 tbsp olive oil
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1 red pepper (sliced)
- 400 g chopped tomatoes or passata
- 100 ml fish stock
- 1 tsp paprika
- 1 tsp dried oregano
- 1 handful fresh parsley
- Salt and freshly ground black pepper
- 80 g grated cheese (optional, for topping)
Optional:
- 150 g prawns
- 100 ml cream for richer sauce
- Sliced potatoes for layered base
Instructions
Heat olive oil in a large pan over medium heat.
Add onion and cook gently until soft and translucent.
Stir in garlic and red pepper, cooking for 2–3 minutes.
This base creates sweetness and depth.
Add chopped tomatoes, fish stock, paprika, oregano, salt, and pepper.
Simmer gently for 10–12 minutes until slightly thickened.
The sauce should coat the back of a spoon — not watery.
If using cream, stir it in at the end of simmering.
Cut fish into large chunks.
Pat dry with kitchen paper to remove excess moisture.
Dry fish prevents watery casserole.
Preheat oven to 180°C.
Pour sauce into a baking dish.
Arrange fish pieces evenly on top and gently press into sauce.
If adding prawns, scatter them evenly.
Sprinkle cheese on top if desired.
Bake for 18–22 minutes.
Fish should be opaque and flake easily with a fork.
Avoid overbaking, as fish becomes dry quickly.
Let casserole rest 5 minutes before serving.
Sprinkle fresh parsley on top for freshness.
Find it online: https://jamieolivereats.uk/fish-casserole/